A fine, soft texture that melts in the mouth and releases a pleasant smell of fresh milk and a sweet, authentic flavour. We are talking about Seirass, a dairy product typical of Piedmont, which in the Langa region is produced from the whey of sheep's cheese. It all starts with her, the Langa sheep, a species that risked extinction because of its low yield, something that was once seen as a demerit. However, the high quality of its milk has made it valuable in recent times and it has been reintroduced into the production cycle of the excellent Langa cheeses. Seirass is similar to ricotta and comes in various shapes, cone-shaped, loaf-shaped, depending on the producer and the techniques they use for the draining phase, usually cloths of natural fabric, sieves, which in Piedmontese are called ""seirass"", hence the name. Sizes range from 0.5 to 3 kg and are rindless, with a rough, white surface. They can be eaten fresh, with the simple addition of a drizzle of oil, or used to enhance many dishes. Its light taste is also suitable as a filling for pasta dishes.
Request informationSEIRASS (SAIRASS) OF MILK or PIEDMONTESE RICOTTA
Stay Tuned!
Don't want to miss anything? Sign up for the newsletter and get all the updates, events, appointments and vacation proposals.
