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Hay saras


A traditional, Piedmont method of preserving ‘Seirass’ cheese  that avoids radically changing the flavour with salt or smoking by simply wrapping it in May pasture hay to protect it from external elements.  It has a richly developed, aromatic flavour when compared to the fresh version.

Organoleptic characteristics
Aspect and texture: soft, ivory paste with a slight yellowish tinge on the outside, wrapped in green hay stalks
Taste: delicate with clear traces of mature fruit due to the hay in which it ripens
Serving suggestions: Sweet white wines. Blueberry jam, marmalade, acacia honey. Piedmont ‘mother-in-law’s tongue’ bread sticks
Technical characteristics
Milk: sheep and cow’s milk curd + cream
Production method: artisan
Paste: ‘ricotta’ cottage cheese
Salting: dry
Ripening: several weeks
Production period: summer months
Fats: 30 % F-Dm
Weight: 1-1.5 kg
Size: variable
Producers: dairies in the Val Pellice and surrounding valleys