Testun

‘Testùn’ is the name that is given to mixed herds of goats and sheep in the Piedmont Occitan valleys and whose milk is used to produce this ‘Toma’.  Nonethelees, sheep’s milk tends to be the prevailing element. Testùn, like Bra, is also eaten only slightly ripened but is generally destined for a medium to long ripening period that can last for up to a year.
One particular preparation is the ‘Testùn barricato’ when the cheese is ripened in red wine marc during the autumn period.
‘Testùn’ is the name that is given to mixed herds of goats and sheep in the Piedmont Occitan valleys and whose milk is used to produce this ‘Toma’.  Nonethelees, sheep’s milk tends to be the prevailing element. Testùn, like Bra, is also eaten only slightly ripened but is generally destined for a medium to long ripening period that can last for up to a year.

One particular preparation is the ‘Testùn barricato’ when the cheese is ripened in red wine marc during the autumn period.

Organoleptic characteristics

Aspect and texture
hard, yellow paste with tiny or no holes
Taste
intense, piquant and dry with traces of sheep and goat’s milk
Serving suggestions
full bodied, aged, red wines. Chestnut honey, hot fruit chutney. Rye bread

Technical characteristics

Milk
skimmed, raw or pasteurised, sheep and goat’s milk
Production method
artisan
Paste
cooked, pressed
Salting
dry
Ripening
at least sixty days
Production period
throughout the year
Fats
35-40% F-Dm
Weight
5-8 kg
Dimensions
30-35 cm diameter, h.10 cm
Producers
dairies in the Cuneo valleys
Codice forma
n.d.
Codice tagliato
n.d.

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