Fontal della Rosa is a washed, medium-ripened cheese made from pasteurised whole cow's milk from mountain areas. It is a cheese with a mild, delicate flavour and a soft, creamy paste: ideal for cooking.

Fontal della Rosa is dedicated to Nonna Rosa, the founder of the Caseificio Rosso, who at the beginning of the 20th century started the transport of cheese through the alpine valleys between Gressoney and Biella.