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Cuore di Rosa


Cheese is – by definition – made ​​with love. And love is the heart (usually two hearts coming together): from the great tradition of the Piedmontese cheeses mixed milk (cow, sheep, goat) was the Cuore di Rosa (Rose’s heart).

Soft cheese and fresh, from the classic delicate flavor typical of the products obtained from milk mixture.

The seal is completed with the addition of rose petals or berries.

Organoleptic characteristics
Aspect and texture: white paste, soft rind with pale yellow-gray.
Taste: with light notes of sheep and ircine, slightly acidic
Serving suggestions: Fruity white wines, lagers. Orange marmalade, jam and pumpkin ginger. Fresh fruit, nut bread or grapes
Technical characteristics
Milk: cow, sheep, goat whole
Production method: artisanal
Paste: uncooked, unpressed
Salting: dry
Ripening: 8-10 days
Production period: throughout the year depending on the availability of different types of milk
Fats: 29%
Weight: 200 - 220 gr.
Size: cm 10x10
Producers: Farmers in Asti and Cuneo area