Formaggi

The Langhe and Roero produce some of the most important cheese Piedmontese culinary tradition. Murazzano is a fresh milk cheese made using full cream milk, either sheep’s milk or a blend of cow and sheep milk (with at least 60% being sheep’s milk). , Raschera is a semi-fat cheese, made from uncooked milk, and of semi-hard texture. It is sold after a month’s maturing. The soft variety is matured for at least 45 days, while the hard variety is matured for 6 months. Toma Piemontese is a soft, semi-cooked milk cheese, which is matured in traditional caves which provide a suitable atmosphere for ageing for a period of 60 days. All of these specialties can be found not only in dairies in the area but also at the Cheese event, he held every two years in the town of Bra.