maintains secular traditions in the art of cheese – making.
The origins of this “science” date back to the mediaeval, to
the times of Carlo.
The word “cheese” itself derives from the Latin
“formalius” which is referred to the shape, since cheese is milk
worked upon and then given a certain shape.
The most famous of Piedmont cheeses is Gorgonzola, a typical
product of the territories that lay between Lombardy and Piedmont.
Gorgonzola is followed by other 7 types of cheese recognized with
a DOP certificate.
Wines that accompany cheeses perfectly well are the classical red
wines of the Langa and the sweet “passito” Italian wines.
type of cheese, produced near Murazzano in Alta Langa, in
the province of Cuneo, is one of the DOP-marked cheeses.
it was produced from the sheep milk.
Nowadays the “original” version can hardly be
found since legally up to 40% of cow milk can be used in the
The shape of Murazzano DOP is cylindrical, 10-15 cm
in the diameter, the cheese is soft and dence.
The crust is very subtle and seasoning makes it turn
It is the color that gave the name to the cheese –
“rubeola” eventually became “robiola”.
Murazzano cheese is habitually used as a self-standing dish.
It is often served with pepper and extravergin olive
When seasoned until stale, the cheese can be grated.
one is a partially – cooked cheese, produced exclusively
from cow milk.
There are two main types of Toma: one is produced
with skimmed milk, the other with whole milk. Toma is marked
twice: the first one is that of the origin, and is assigned
in the endo of the production cycle.
The mark of quality (the paper one) is assigned
before the cheese goes on sale.
paper label is an approximated image of a cow, white and
blue, with “Toma Piemontese” written on it.
The image is put in the center of a white label and
the outside borders can be “personalized” by the
The label contains also a code that identifies the
cheese – maker, and eventually a comment “raw milk
Toma paste is soft.
The cheese has a cylindrical shape, 6-12 cm thick and
15-35 cm in diameter.
It weighs from 2 to 8 kg.
The crust of the “whole milk” type is smooth and
The color is straw – yellow or light brownish.
The paste is white and straw – yellow.
The taste is sweet and pleasant, the smell is
The paste of Toma made of skimmed milk is slightly
It has a cylindrical shape and a smooth crust.
It is about 6-12 cm thick, 15-35 cm in diameter.
The crust is quite rough and not too elastic.
The color varies from straw – yellow to
The paste is slightly yellowish with some dark spots.
The taste is strong and intense.
DOP is not a cheese, but a secondary product born from the
necessity to reutilise cheese left-overs in everyday
appears as a creamy paste and its color varies from ivory
white to yellowish.
The great Piedmont – Italian dictionary by Vittorio
St’Albino (beginning 1800’s) defines Brus as a “sort
of cheese with a very strong taste, made with seasoned
cheese left-overs, left to ferment and then impasted with
brandy, butte and some medicines, and in the end put into
small boxes and closed in there.
tradition requires a clay recipient filled with cheese
left-overs of different types of cheese, then some grappa
has to be added, then everything gets mixed up (exists a
special ritual that counts the movements during mixing it
Then the paste is left to ferment for a long time
until the creamy paste is ready.
But it’s extremely difficult to find this type of
What you can actually find is a paste with a much
milder taste, with no brandy added to it (sometimes it is
substituted with white wine).
say that the name originates from the verb “to burn”
traduced into the dialect spoken in Piedmont and that’s
the word that renders the gustative sensation of him who
tastes the spicy Brus.
You can easily find Brus on the list of lots of
restaurants and still it is a typical product of the
pre-Alpine area and of the Alta Langa.
It can easily be found all year round even if the
best season for the cheese is late winter or spring.
If you feel that the taste is particularly intense,
the wine you choose should be of a supreme quality.
Classical red wines like Barolo, Barbera and Nebbiolo
accompany the Brus very well, even though some intenders
advice Moscato and Passito.
They still repeat an old saying in Piedmont: “Mac
l’amor a l’è pi fort che ‘l brus” – “only love
can be stronger than Brus”.
kind of cheese, called Robiola, is produced with raw milk,
has a soft paste and has a short maturation sycle.
In the past few years, after a period of certain
difficulties, Robiola, especially produced in the Langhe,
has regained its’ popularity, owing much to the tendency
of reconstructing antique traditions.
Starting from 1982 to all types of Robiola, produced
according to a certain standard and in the area of Alta
Langa, is being attributed a denomination “Of Murazzano”
The Alta Langa has always been a typical area of
from sheep milk together with some cow mild, this type of
cheese, whole or partially skimmed, is commonly used as a
The cheese has a cylindrical shape and weights from 4
to 8 kg.
Freshly made cheese has a delicate smell which gets
more intense with seasoning.
The taste is sweet but it becomes slightly spicy with
This sort of cheese is typical of Mondovì area
comprised between the Tanaro and the Vermenagna rivers.
mixed type of cheese, obtained from a mixture of cow and
sheep milk, whole or skimmed.
It has a rectangular shape and weighs from 1 to 4 kg.
The smell is that of a coagulated milk, with some
traces of alpine flowers and herbs.
The taste is sweet with a tendency to spicy.
Seasoned cheese has a slightly bitter aftertaste.
is typical of summer alpine pastures in Alta Valle Tanaro
and in the zone of Ormea, Val Casotto, Valleys around Mondovì.
type of Piedmont DOP Cheeses
d'Alpeggio DOP (Bra
of summer alpine pastures)
type of cheese is not at all different from Bra cheese
produced in the plain areas, but for the usage of particular
equipment and for the production tecniques.
cheese is produced from milk of cows of the Piendmont breed,
raised in small stalls, feed with local herbs.
order to have the milk skimmed, it is left for one night in
traditional copper containers.
temperature that it takes for milk to coagulate, is slightly
higher and is reached with the use of an open fire.
Bra d’Alpeggio is produced only in the summer time, when
the herds are in the mountains, from June to October.
Its shape, weight, the crust and the paste are
similar to those of the “plain” version of this cheese.
area of production covers the “mountainous” territories
of the province of Cuneo.
skimmed cheese carries the name of Bra, the city which in
the past was the center of the Cuneo cheese trading.
cheese is of ancient origins and was once called “cheese
of Bra”, “nostrale”, “grana” and simply
This cheese is a typical product of cheese factories
in the plain and is obtained as a result of coagulation of
milk from the two daily milkings and eventually a small
percentage of sheep – goat milk, generally pasteurised,
with liquid rennet of a calf.
cheese is 30-40 cm in diameter and weighs 6-8 kg.
The paste is quite compact, with some holes, elastic.
The color varies from non-clear white to straw-yellow
for the soft cheese and ochre yellow for the hard one.
The crust is subtle, elastic, of a white – straw
color for the soft cheese and brown or beige for the
The taste is slightly spice when the cheese is soft,
and quite spice when it’s hard: this last is usually used
Bra cheese, as the legend tells it, used to be, until some
decades ago, the main cheese used by the Ligurians during
the preparation of the Genovese pesto.
The production territory covers all the territory of
the province of Cuneo and the territory of Villafranca
Piemonte in the province of Turin.
type of cheese is among the best cheese products of
Piedmont, mythical for the experts.
It belongs to the group of cheeses prepared with the
use of herbs and carries the name of the Castelmagno
municipal area where it is being produced from the ancient
Its origins are wrapped up in the legend, the first
one talks about the name which could derive from the
sanctuary of Saint Magno, constructed in order to
commemorate the Roman soldier who became a martyr in the
Or it could refer to the Emperor Carl the Great.
The truth is that the first cheese was produced in
the XIIth century, but at the same time the official papers
mention that in the 1277 the Marquis of Saluzzo ordered an
annual tax upon this cheese.
In 1200 a war between Cuneo and Saluzzo broke up
for the possession of some forms of Castelmagno
The war lasted 30 years.
And during the 19th century this cheese
appears on the lists of most prestigious restaurants all
The two great wars that brought the reduction of the plain
population, almost interrupted the production which
fortunately turned normal the the past few decades and even
obtained the denomination of the protected origins in 1996,
connecting cheese directly with the following three towns:
Castelmagno, Pradleves and Monterosso Grain, small
settlements in the upper part of Valle Grana in the province
Produced from the
milk of the two daily milkings and eventually a small
percentage of sheep goat milk, the cheese forms are left to
season in the coves where some get perforated (like the
gorgonzola) to provoke the spread of mildews.
They say that the incomparable taste is caused by a
particular type of herb “evax” or “eves” which is
typical of the areas where the cheese is produced.
The Castelmagno crust is smooth, straw-yellow, when the
cheese is fresh, and it becomes hard and brown when the
cheese is seasoned.
The paste is not too soft, of a pearl white color and
seasoning brings it some bluish spots.
The cheese is about 15-20 cm in diameter and weighs
il più celebre tra i prodotti caseari piemontesi. Se ne
hanno notizie che risalgono al settimo secolo e nacque,
probabilmente, a cavallo del Ticino, lungo la strada delle
transumanze. Oggi il centro di produzione è nel novarese,
mentre il nome gli viene dalla cittadina lombarda di
Gorgonzola. E' stato riconosciuto con legge del 1955: c'è
un consorzio di tutela del Gorgonzola con oltre cento soci,
infatti ogni forma deve essere marchiata.
La leggenda dell'invenzione del Gorgonzola è legata alla
sbadataggine di un pastore, che, senza avere gli arnesi
adatti alla lavorazione del latte, mise la cagliata ricavata
dal poco latte delle mucche stanche (stracche) dal viaggio
in un recipiente di fortuna. Quando, dopo qualche mese, tornò
all'alpeggio, trovò quel poco latte trasformato in uno
stracchino modificato dalle muffe, particolarmente piccante
e appetitoso. Il prodotto venne subito apprezzato e poiché
era nato nei pressi di Gorgonzola ne prese il nome.
Appartiene alla famiglia degli erborinati, così detti perché
screziati dal verde delle muffe: al latte vaccino si
aggiungono spore di Pénicillium, fermenti lattici e caglio
di vitello. Il prodotto esiste in due versioni: quella
"dolce", ormai diffusa su tutte le tavole
italiane, quella "piccante" o
"naturale", più rara, benché sia la ricetta
originale, a causa del gusto più forte, poco indicato per
il gusto medio dei consumatori.
Si presenta con una crosta ruvida, umida, tendente al
rossiccio quando è matura; all'interno la pasta è di
colore bianco, screziato di verde blu a causa delle muffe,
più o meno cremosa a seconda della stagionatura. Viene
usato in mille modi nella cucina piemontese: dal semplice
spuntino con del pane che ne esalta il sapore
inconfondibile, all'abbinamento con la mostarda d’uva;
senza dimenticare che il Gorgonzola è da sempre l'elemento
immancabile come condimento della polenta, magari
accompagnato da un buon vino rosso invecchiato.
delle montagne cuneesi, prodotto per lo più sulle Alpi
Marittime attorno a Mondovì e in particolare sulle pendici
dell'Alpe Raschera. E' uno dei grandi formaggi piemontesi,
riconosciuto a denominazione d'origine. Si produce con il
latte vaccino, con la possibilità di aggiunte di latte
ovino o caprino, di una o due mungiture giornaliere,
preferibilmente crudo e proveniente da animali di razza
bruno - alpina
Il Raschera ha crosta grigio - bruna, che può presentare
tracce rossastre con la stagionatura. La pasta è di colore
avorio, elastica, con piccoli occhi irregolari e presenta
marcati sentori di foraggio e latticello. Da giovane è
formaggio quasi dolce; con la stagionatura tende leggermente
Si presenta con forme cilindriche di 30-40 cm di diametro, o
parallelepipedo di 40 cm di lato e un peso di circa 5-8 kg.
Per differenziarsi dalla varietà d'alpeggio la forme sono
avvolte in una carta di colore verde (gialla per la versione