Sola di Pecora (sheep milk)

"Sora" or "Sola" in Piedmontese dialect is the sole of a shoe, to which thsi squared the cheese was jokingly compared, especially after a long ageing. This version, coming from Cuneo, it is different from the classic cow's milk Sola, as in this production it is used sheep's milk.

Organoleptic characteristics

Aspect and texture
Compact texture, natural rind full of noble rot red
Taste
Delicate for ages less than 30 days. Strong taste for seasoning over 60 days.
Serving suggestions
Red wines, stouts. Grape jam and green tomato. wholemeal bread

Technical characteristics

Milk
sheep, pasteurized whole
Production method
artisanal
Paste
compact paste
Salting
dry
Ripening
90 days minimum
Production period
all over the year
Fats
32% MGSS
Weight
1 kg to 2 kg
Dimensions
h 5,5 cm, l 24 cm x 12 cm
Producers
farmers from Cuneo area (Piedmont)
Codice forma
n.d.
Codice tagliato
n.d.

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