Raw milk cheese from the milk of old breeds in alpine cheese tradition are the specialty of Alfio and Evanzio Fiandino in Valle Grana in the Piedmontese region of Cuneo, their special specialty is Castelmagno DOP. They keep around 250 animals, make cheese and age it. The cows belong to the old breeds Bruna Alpina and Pezzata Rossa. Many of them go to the alpine pasture during the summer, between June and September. Their raw milk is processed into the cheese specialties of Piedmont, which are known for their milkiness and their fine spiciness.