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Murazzano DOP


The Municipality of Murazzano lies in the centre the lower Piedmont area  although this cheese is produced in around thirty municipalities. The element of cow’s milk in this product must not exceed 40% and, during the ripening period, the forms are daily washed with warm water to encourage the maturing process.

Organoleptic characteristics
Aspect and texture: soft but fairly firm, ivory-yellow paste
Taste: fresh versions are slightly acidic with traces of sheep’s milk
Serving suggestions: Fruity white wines, lagers. ‘Cugnà’ (Piedmont chutney made with vegetables and grape juice). Fresh fruit, walnut or raisin bread
Technical characteristics
Milk: full fat, raw, sheep and cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 10 days
Production period: annual
Fats: 50% F-Dm
Weight: 300-400 gr
Size: 10-15 cm diameter, h. 3-4 cm
Producers: small herder-dairies from the typical production area