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‘Seirass’ (from the word ‘serum’, ‘whey’ in latine) in the Piedmont dialect means ‘ricotta’ or cottage cheese. Compared to the central Italian ricottas, this has a fine and smoother, not granulose paste and contains abundant cream.  It is normally retailed in conical, gauze bags which give the cheese its shape. It is a highly perishable product, without any preservatives and must be eaten very quickly.

Organoleptic characteristics
Aspect and texture: very soft, ivory paste, weeping serum
Taste: delicate with faint traces of sheep and the flavour of cream
Serving suggestions: sweet white wines. Blueberry jam, marmalade, acacia honey. Piedmont ‘grissini’ bread sticks
Technical characteristics
Milk: sheeo and cow’s milk curd + cream
Production method: artisan
Paste: ‘ricotta’ cottage cheese
Salting: dry
Ripening: none
Production period: summer months
Fats: 30 % F-Dm
Weight: 0,250 kg - 1 kg
Size: variable
Producers: dairies in the western provinces of Piedmont