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Nostrale Col di Macra


The cheese comes from the same area as Bra and Alpine Pasture Raschera. It is produced in limited amounts, particularly in the limited ‘cru’ alpine pasture area but it is genuinely typical and ‘indigenous’.

Organoleptic characteristics
Aspect and texture: semi-hard, yellow paste with pinholes
Taste: intense and piquant with traces of sheep and goat’s milk
Serving suggestions: full bodied, aged, red wines. Chestnut honey, hot Italian fruit chutney. Rye bread
Technical characteristics
Milk: skimmed, raw or pasteurised, cow, goat and sheep’s milk
Production method: artisan and alpine pasture
Paste: cooked, pressed
Salting: dry
Ripening: at least three months
Production period: throughout the year, summer alpine pasture
Fats: 32% F-Dm
Weight: 6-8 kg
Size: 30-40 cm diameter, h. 7-9 cm
Producers: dairies and alpine hut dwellers in the Cuneo valleys