Murazzano DOP

The Municipality of Murazzano lies in the centre the lower Piedmont area  although this cheese is produced in around thirty municipalities. The element of cow’s milk in this product must not exceed 40% and, during the ripening period, the forms are daily washed with warm water to encourage the maturing process.

Organoleptic characteristics

Aspect and texture
soft but fairly firm, ivory-yellow paste
Taste
fresh versions are slightly acidic with traces of sheep’s milk
Serving suggestions
Fruity white wines, lagers. ‘Cugnà’ (Piedmont chutney made with vegetables and grape juice). Fresh fruit, walnut or raisin bread

Technical characteristics

Milk
full fat, raw, sheep and cow’s milk
Production method
artisan
Paste
uncooked, not pressed
Salting
dry
Ripening
at least 10 days
Production period
annual
Fats
50% F-Dm
Weight
300-400 gr
Dimensions
10-15 cm diameter, h. 3-4 cm
Producers
small herder-dairies from the typical production area
Codice forma
n.d.
Codice tagliato
n.d.

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