Saras del fen
An ancient method of preserving the classic Piedmontese “Seirass,” which, without altering its flavor with salting or smoking, is simply wrapped in maggine hay to protect it from external agents. Its flavor is much more complex and aromatic than that of the fresh product.
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Characteristics
Region
Milk Origin
Appearance
ivory pasta, with a light straw-yellow hue on the outside, soft, wrapped in green hay threads
Taste
delicate, but with strong notes of ripe fruit due to the hay in which it is aged
Pairings
Sweet white wines. Blueberry jam, orange marmalade, acacia honey. Piedmontese breadsticks, “mother-in-law’s tongues.”
Technical specifications
| Milk | sheep and cow milk whey + cream |
|---|---|
| Processing | artisanal |
| Cheese paste | "ricotta" |
| Salting | dry |
| Seasoning | few weeks |
| Production | summer months |
| Fat | 30% Mgss |
| Weight | 1-1.5 kg |
| Diameter | variable |
| Producers | cheesemakers of Val Pellice and adjacent valleys (Piedmont) |
| Whole Cheese Code | 0909600 |
