Nostrale Toumin d’Alpe dal Mel Brus ow’s cheese, wholly or slightlyskimmed from the top. Pres- fresh soft-textured cheese that matures in around a term that cannot be translated into Italian. It derives Csed when fresh, it is produced exclusively with Alpine milk. Aweek. Produced all year round from cow’s milk and less A from “bruciare” (burn) the vigorous sensation that as- Cylindrical, diameter 25-40 cm, rather squat and slightly convex than 10% goat’s milk. Cylindrical in shape. Diameter 10-12 cm, saults the mouth at first taste. It may be written as brôz sides, it weighs 3-8 kg. Fine and elastic crust, grey-straw colour notably convex sides. Weighs 150-200 grams. or bruz, but the fire remains! Pungent aroma and enticing when less mature and hard, thick and dark brown in the more The fresh product is without a crust. When matured it deve- perfume. In reality it is an amalgam of many cheeses redu- mature varieties. The texture and taste vary according the age: lops a fine layer of white mould than is completely edible. ced to cream with a small quantity of fresh milk that is left the fresh product is soft and clean to cut with small holes and The taste-aroma varies from sweet and delicate in the fresh to ferment for a number of days. An ancient story, based a sweet and aromatic taste; the more mature variety is compact varieties to a pronounced taste in those matured for a number on sobriety and frugality. It proudly reigns over the autumn and coarse-grained with a more or less strong straw colour and of days. table, and is completely synonymous with Cuneo cuisine. a stronger taste. Robiola d’Alba Sola Paglierina Choice is an art. Every Robiola has its own individual consi- ola also known as Sora or Soera. ts name is derived from the ancient tradition of ma- Cstency and perfume. Produced with cow’s milk. Cylindrical SA cheese that originates in the Ituring the cheese on straw mats that bestow a cu- in shape, convex sides and weighs Monregalese alpine region, between rious square-shaped covering o f 250-400 grams. White or light-straw Tanaro and Vermenagna, with the whitish mould. Soft when fresh, in colour, with a fine and crumbly centre of production at Ormea and with a natural acidity and fast ma- texture, with slight separation and Valcasotto. Produced with sheep or turation. Generally made from full- micro holes. goat’s milk, with the addition of cow’s fat cow’s milk, it may be prepared The fresh product has a plea- milk. Generally square in shape. Wei- with small quantities of sheep or sant fragrance that is more pro- ghs 2-4 kg. Straw-coloured crust that goat’s milk. The taste and perfu- nounced in the mature varieties. verges towards reddish brown in the me it acquires as it matures is Cheeses less than a week old more mature products. The cheese is oily and soft with unique. It has a full-bodied taste have no crust whereas products small holes. It is white in colour and slightly ivory in the more and aroma that is reminiscent of more than two weeks old have a matured versions particularly if made with goat’s milk. Sweet hazelnuts and mushrooms. slightly yellow crust. and fragrant when fresh, more full-bodied when matured. FormaggiCuneo sapori I Colori dei Seirass di latte CheesesCuneo An outburst of flavours ot many know this cheese’s name is Seirass, such is the Nrating force for all to call it Piedmont Ricotta. Snowy-white in colour, with a light consistency and a very fine grain. Its conical shape is derived from the fabric pockets in which the curdle is strained. It has a diameter of 20 cm at the base and is 30 cm high. Lactic, sweet, delicate and very pleasant taste with acidic overtones. Consumed fresh in its natural form and The complete publication it lends itself well to many culinary uses such as preparing and further information gnocchi or non-meat stuffings. are available on-line at page www.cn.camcom.gov.it Caprini /prodottitipici he passion for goat’s che- Tese ventures into the dai- ry sector with an increasingly high-quality production. Given their organoleptic qualities, go- at’s cheeses are increasingly popular with the attentive con- sumer who also values other derivatives including ricotta, yo- ghurt and ice cream. An extre- mely heterogeneous family that has the Piedmont Region PAT classifies into two types: Caprino Lattico Piemontese and Caprino Presamico Piemontese. - Cuneo Edizioni AGAMI Bra Castelmagno Murazzano cheese that is the product of its birthplace and owes its e King Castelmagno, is at the centre of the international production area that includes fifty towns in Alta Langa, Aname to Bra. This small town that is strategically located Rscene. A crown awarded for its flavour that is reminiscent Aprocessing based on manual techniques using pure or not between Langhe and the Cuneo plain, at fifty kilometres from of mountain milk, perfumed meadows and which captures less than 60% sheep’s milk. Non-intensive breeding dominated Turin and on the way to the sea. In the past it was an impor- dairy traditions that stretch back to the 12th century. To this by the indigenous sheep of Langhe. Extensive hills, meadows in tant trading and ageing centre. A tradition that has remained is added the special micro-climate of the valley that offers the which the seaside climate and that of the Padana plain meet, unchanged through the centuries. Bra is still its flagbearer; ideal environment for maturation. this is the secret of a quality product. here it’s matured and perfected and for some years now here The production is necessarily restricted to guarantee the qua- Distinguished on the market by its blue trademark with a large it’s also being inebriated in Barbera or Nebbiolo wines.. The lity for which the cheese was awarded the DOP European stylised “M” on the flat surface of a cheese shape from which production of the two types, Bra Tenero and Bra Duro, is the mark in 1996 and a stylised “C” by the regulatory Consortium a slice has been cut. A different interpretation of an ancient prerogative of dairy producers spread over the entire province that delineates the Alpine summits. legend. of Cuneo according to regulations established in 1982 (Denomi- It can only be produced and matured in the towns of Castel- Very few other cheeses offer such varied use, created as it was nazione di Origine - Designation of Origin) and 1996 (DOP/PGI magno, Pradleves and Monterosso Grana, which must also be in a world that followed the seasons and the moons. Unique - Protected Geographical Indication) that protect, promote and the source of the milk for its production. The cheese boasts in that it is matured in glass vases known as tome ‘n burnia, standardise processing. If the cheese is produced in mountain the additional appellative “Mountain Production” when the pro- stored whole in a natural state and left to rest for at least towns it can also carry the “d’Alpeggio” classification. duction area is a mountain territory. When matured at heights thirty days. The more the crust stiffens, the more the cheese is above 1,000 metres of altitude it can also carry the “d’Alpeggio” creamy and pungent. A real gourmet treat. It is also stored cut Bra Tenero mark. Various labels are used. Blue in the case of “Castelmagno into pieces and immersed in virgin olive oil and red chillies to Table cheese produced with full-fat or semi-skimmed cow’s Mounatin Production” and green for “Castelmagno d’Alpeggio”. create a robust taste. milk. Cylindrical in shape with a flat surface, it measures 30- 40 cm in diameter, with 6-10 cm sides and weighs 6-9 kg at Characteristics Characteristics the beginning of maturity. Moderately consistent and flexible Semi-hard texture. Flat-surfaced cylindrical shapes, it has a fine Oily fresh cheese produced with sheep’s or sheep/cow’s texture with small and close-set holes. White or ivory-white crust that is yellow-reddish in colour, smooth, elastic and regu- milk. Cylindrical in shape with flat and slightly rimmed sur- in colour. It has a pleasant aroma, savoury and reminiscent lar that becomes dark and rusty when seasoned. It measures faces. 10-15 cm in diameter, with 3-4 cm sides. It weighs of sweet milk. 15-25 cm in diameter, and the sides are 12-20 cm and weighs 2-7 around 300-400 grams. It is completely edible as it does not kg at the beginning of its maturity. have an outer crust. Milky-white in colour when fresh, with Bra Duro The texture is pearly-white or ivory-white in colour with a crum- a light straw-coloured patina when more mature. A soft and Table cheese, pressed in flat-surfaced cylindrical shapes with bly texture. The more mature cheeses are golden-yellow and compact cheese. The fresh Murazzano has a subtle, delica- a hard dark beige crust. The texture is compact with very may present green-blue veining (natural mould formation) with tely perfumed and sweet taste whilst the mature version is small, barely visible and sparse holes. Yellow-ochre, opaque a compact structure. Refined, delicate and moderately salty more intense and occasionally spicy. and dark in colour. Full-bodied, almond and occasionally when fresh. With maturity it becomes more fully-flavoured and spicy flavour. intense. Grana Toma Padano Piemontese A DOP that is characterised by the Consortium’s dotted Raschera Arhombi that are engraved over the entire side.