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Nostrano Motta

Piedmontese cheese from the mountainous area of Mottaronein the province of Novara.A time when poverty was widespread, cheese(produced “in house) was the staple food of essentialproteins.
Organoleptic characteristics
Aspect and texture: externally brownish-gray color, white interior milk.
Taste: sweet, aromatic, stronger as the length of maturation.
Serving suggestions: Full-bodied red wines. Aromatic honey. Fresh fruits. Black rye bread, polenta.
Technical characteristics
Milk: vaccine, pasteurized whole
Production method: artisan
Paste: soft
Salting: dry
Ripening: 60 days minimum
Production period: all over the year
Fats: 37% Mgss
Weight: about 4 kg
Size: l 25-28 cm, h 7-8 cm
Producers: dairymen in the area of Novara Mottarone