Hay Seirass

A traditional, Piedmont method of preserving ‘Seirass’ cheese  that avoids radically changing the flavour with salt or smoking by simply wrapping it in May pasture hay to protect it from external elements.  It has a richly developed, aromatic flavour when compared to the fresh version.

Organoleptic characteristics

Aspect and texture
soft, ivory paste with a slight yellowish tinge on the outside, wrapped in green hay stalks
Taste
delicate with clear traces of mature fruit due to the hay in which it ripens
Serving suggestions
Sweet white wines. Blueberry jam, marmalade, acacia honey. Piedmont ‘mother-in-law’s tongue’ bread sticks

Technical characteristics

Milk
sheep and cow’s milk curd + cream
Production method
artisan
Paste
‘ricotta’ cottage cheese
Salting
dry
Ripening
several weeks
Production period
summer months
Fats
30 % F-Dm
Weight
1-1.5 kg
Dimensions
variable
Producers
dairies in the Val Pellice and surrounding valleys
Codice forma
n.d.
Codice tagliato
n.d.

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