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“Sola” in Piedmontese dialect is the soles of shoes, so this squared cheese, from the bare bottom, was jokingly compared, especially after a long maturation period. Very famous production of the upper valley of the Tanaro, the border with Liguria, although the Sola is produced a bit ‘all over the province of Cuneo and in some areas of Turin and of the Alexandrian. Related to the Raschera, even for the “mark” constituted by the sign of the squeezing on a face of the form, it differs by the smaller dimensions and for the use of whole milk in place of the skimmed milk.

Organoleptic characteristics
Aspect and texture: Ivory colour or pale yellow compact, elastic, with small or medium-holes
Taste: intense, with notes of sheep and goat milk: "pinches" in the mouth when it is seasoned for a long time
Serving suggestions: Red wine, dark beer. Grape jam and green tomato. wholemeal bread
Technical characteristics
Milk: cow-sheep-goat, whole, raw or pasteurized
Production method: artisanal and industrial
Paste: cooked, pressed
Salting: dry
Ripening: 20 days minimum
Production period: all over the year
Fats: 45% Mgss
Weight: 3-4 kg
Size: base 15-20x15-20 cm, h. 6-7
Producers: dairies in the province of Cuneo and surrounding areas