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‘Sora’ in Piedmont dialect means ‘shoe sole’ to which this square, squat cheese is jokingly compared, particularly when it has ripened at length. The best known is that produced in the high Tanaro valley on the borders with Liguria, although Sora is produced throughout the Cuneo area and in some parts around Turin and Alessandria. It is related to ‘Raschera’, linked also by the ‘branding’, caused by squeezing the cheeses, evident on the surface of the cheese. However, it can be distinguished by its smaller size and the use of full fat instead of skimmed milk.

Organoleptic characteristics
Aspect and texture: compact, elastic ivory or yellow paste with small or medium holes
Taste: intense with traces of goat and sheep. ‘Stings’ in the mouth when ripened at length
Serving suggestions: Red wines, beer. Grape and green tomato preserve. Wholemeal bread
Technical characteristics
Milk: full fat, raw or pasteurised, cow, sheep and goat’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: dry
Ripening: at least twenty days
Production period: throughout the year
Fats: 45% F-dm
Weight: 3-4 kg
Size: base 15x20 cm diameter, h. 6-7 cm
Producers: dairies in the province of Cuneo and surrounding areas