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Cozie Alps Blue Marbled Sheep’s Cheese


A sheep’s milk ‘toma’ cheese traditionally produced  in the Cuneo valleys. Its intense blue veining gives it distinctive character and flavour.

Organoleptic characteristics
Aspect and texture: compact yellow paste with widespread blue marbling
Taste: strong and intense with traces of sheep and penicillin
Serving suggestions: Full bodied, aged, red wines, sweet and liqueur wines. Hot Italian fruit chutney, red onion preserve. Rye bread.
Technical characteristics
Milk: full fat, raw, sheep’s cheese
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 4-5 kg
Size: 20 cm diameter, h. 15 cm
Producers: dairies in the Cozie Alps