Nostrano di Cosasca

A single cheesemaker for this "house made" cheese. Dairy cows, twenty  animals, graze in summer over 2000 meters giving us an extraordinary Grasso d'alpe cheese.

In winter the animals are free to choose - according to the weather  - the wild pasture or the covered shelter with a new barn built especially for them.

Organoleptic characteristics

Aspect and texture
light grey rind when young becoming greyish when aged, well spread holes
Taste
of cream when fresh by 60 days, more complex and intense when aged
Serving suggestions
light red wine, plain and crispy bread

Technical characteristics

Milk
raw cow's milk
Production method
uncooked, artisanal
Paste
pressed with well spread holes
Salting
dry
Ripening
minimum 60 days
Production period
seasonal since autumn to spring
Fats
MGSS 45%
Weight
from 2 to 6 kgs
Dimensions
diameter 15 cm, h. 5 cm or diameter 30 cm, h 7
Producers
cheesmaker from Monscera alpine pasture
Codice forma
7500064
Codice tagliato
7500063

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