• Home
  • Cheeses
  • Regional selections
  • Piemonte @en
  • Testun

Testun

Product
‘Testùn’ is the name that is given to mixed herds of goats and sheep in the Piedmont Occitan valleys and whose milk is used to produce this ‘Toma’.  Nonethelees, sheep’s milk tends to be the prevailing element. Testùn, like Bra, is also eaten only slightly ripened but is generally destined for a medium to long ripening period that can last for up to a year.
One particular preparation is the ‘Testùn barricato’ when the cheese is ripened in red wine marc during the autumn period.

‘Testùn’ is the name that is given to mixed herds of goats and sheep in the Piedmont Occitan valleys and whose milk is used to produce this ‘Toma’.  Nonethelees, sheep’s milk tends to be the prevailing element. Testùn, like Bra, is also eaten only slightly ripened but is generally destined for a medium to long ripening period that can last for up to a year.

One particular preparation is the ‘Testùn barricato’ when the cheese is ripened in red wine marc during the autumn period.

Organoleptic characteristics
Aspect and texture: hard, yellow paste with tiny or no holes
Taste: intense, piquant and dry with traces of sheep and goat’s milk
Serving suggestions: full bodied, aged, red wines. Chestnut honey, hot fruit chutney. Rye bread
Technical characteristics
Milk: skimmed, raw or pasteurised, sheep and goat’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry
Ripening: at least sixty days
Production period: throughout the year
Fats: 35-40% F-Dm
Weight: 5-8 kg
Size: 30-35 cm diameter, h.10 cm
Producers: dairies in the Cuneo valleys