Piora is a hard, farmhouse, unpasteurised, cow's milk cheese made from a mixture of two consecutive days' milking. The full flavoured cheese is attributed to rich aromatic fodder quality of the pasture in the Piora Valley of Switzerland, on which the cows feed. It is pressed in moulds for 12 hours and cured for 6 months. The cheese is produced in wheels of 4-5 kg and the annual cheese production reaches about 3000 pieces.