Nero della Nona 1753
In 1998, Attilio Perego, during the renovation of his mountain hut “La Pura” at 1,600 meters above sea level in the Nona area of Vilminore di Scalve, discovered the recipe for a cheese: it was written on a stone found inside a box, engraved with the year 1753 and a stylized Celtic cross.
After tracing the origins of this ancient product, closely tied to its production environment—where Brown Swiss cows are raised and fed mainly on local herbs and forage—it was decided to revive the use of the recipe so adventurously brought back to light.
In 2014, the cheese made its striking debut in the display window of the Scalve Dairy. With its distinctive black rind and the golden interior dotted with grains of the precious pepper used in its production, the Nero della Nona delights the palate with a rich bouquet. This flavor derives from the cows’ diet of mountain herbs and flowers, further enhanced by the presence of black peppercorns.
