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La Marchisa


Piedmontese cheese made from pasteurized cow’s milkand sheep. It takes its name from the mountain Rocca La Marchisa, Hautes Alps mountains which is located in Piedmont, on the main watershed between Italy and France.

Organoleptic characteristics
Aspect and texture: Semi-hard cheese squares, with edible white crust.
Taste: full-bodied, intense tones and lactic
Serving suggestions: Bodied red wines and aged. Wildflower honey. Mustard spicy pears and quinces. Beans, peas and fresh figs. Rye bread.
Technical characteristics
Milk: pasteurized cow and sheep
Production method: artisanal
Paste: semi-hard
Salting: dry
Ripening: minimum 30 days
Production period: all over the year as 2 milks availability
Fats: 31% Mgss
Weight: 0,23 kg - 0,25 kg
Size: l 10-12 cm, h 2-4 cm.
Producers: dairymen in the area of Cuneo, Piedmont