Sola

‘Sola’ in Piedmont dialect means ‘shoe sole’ to which this square, squat cheese is jokingly compared, particularly when it has ripened at length. The best known is that produced in the high Tanaro valley on the borders with Liguria, although Sora is produced throughout the Cuneo area and in some parts around Turin and Alessandria. It is related to ‘Raschera’, linked also by the ‘branding’, caused by squeezing the cheeses, evident on the surface of the cheese. However, it can be distinguished by its smaller size and the use of full fat instead of skimmed milk.

Organoleptic characteristics

Aspect and texture
compact, elastic ivory or yellow paste with small or medium holes
Taste
intense with traces of goat and sheep. ‘Stings’ in the mouth when ripened at length
Serving suggestions
Red wines, beer. Grape and green tomato preserve. Wholemeal bread

Technical characteristics

Milk
full fat, raw or pasteurised, cow, sheep and goat’s milk
Production method
artisan and industrial
Paste
cooked, pressed
Salting
dry
Ripening
at least twenty days
Production period
throughout the year
Fats
45% F-dm
Weight
3-4 kg
Dimensions
base 15x20 cm diameter, h. 6-7 cm
Producers
dairies in the province of Cuneo and surrounding areas
Codice forma
n.d.
Codice tagliato
n.d.

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