Whenever you taste a slice of Murazzano PDO you can find an ancient flavour in it and, if you want to recall that feeling, all you have to do is close your eyes and think of the green pastures of the Alta Langa, of the placid native sheep, for years at risk of extinction, and of the women who were entrusted with the care of the animals, the cheese preparation and even the sale. As a matter of fact, on market days, it was in the ""madamin"" who used to go to Murazzano to sell the tome of this cheese that has remained unchanged over time. Mentioned by Pliny the Elder, it has roots in Celtic and peasant tradition: this historical tasty cheese is part of the Robiole family and, traditionally, the production chain was taken care of by the women of the Langa villages. Murazzano PDO is a fresh cheese produced using pure sheep's milk or at least 60 per cent if combined with cow's milk. It is cylindrical in shape with flat faces, with a diameter of 10 to 15 cm and a height of 3-4 cm, weighing about 300/400 g. Maturation lasts from 4 to 10 days, but it can also take as long as two months. The texture is milky white, slightly firm and soft. Without a rind, it has an aroma reminiscent of the sheep's milk from which it is made and a very delicate flavour.
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