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Gratin naturale, ginepro medio e piccolo


The gratin is sometimes called toma Brusca (acidic). This name derives from the fact that the milk is allowed to stand until it reaches the established degree of acidity. This process, often used by dairy farmers, seems to have been particularly used for shelf life and transportability of the cheese originates in the Waldensian communities.

Organoleptic characteristics
Aspect and texture: It has often a dark crust wrinkled yellow gray and white molds, the paste is white initially and is compact and friable. During maturation develops a marked proteolysis, becoming creamy.
Taste: Intense, sweet, delicate
Serving suggestions: Full-bodied red wines, beer and meditation.
Technical characteristics
Milk: cow's, pasteurized whole
Production method: artisanal
Paste: cooked, pressed
Salting: dry
Ripening: minimum 45 days
Production period: all over the year
Fats: 33% MGSS
Weight: 200 gr / 800 gr
Size: l 7 cm, h 6 cm. / l 9,5 cm, h 9 cm.
Producers: Farmers in Biella area