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COW MILK

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SOLA COPELLI

Typology:

cow milk

 

Origin:

it is a cow's milk cheese, semi-mature or mature, with semi-soft texture, produced in the southern part of the Province of Cuneo, between Monregalese and Cuneo.

 

Product description:

it is a square-shaped pasteurised milk cheese with a side of 15/25 cm and a heel of between 3 and 4 cm. The rind is light grey in colour, inedible and naturally mouldy. The paste is ivory white with almost no holes.

 

Special features / curiosity:

it is a cheese whose origins lie in the tradition of the mountain pastures. It varies greatly in size, and its shape is usually not perfectly square but with rounded corners because it is made using a hemp cloth known as a 'Rairola' and therefore without the use of rigid moulds.

 

Seasoning:

45 days

 

Shelf-life:

120 days

TALEGGIO DOP COPELLI

Typology:

cow milk

 

Origin:

Taleggio is a Protected Designation of Origin (D.O.P.) cheese that takes its name from the valley of the same name in the upper Bergamo area

 

Product description:

a soft cheese with ancient origins, salted by hand and aged in wooden crates.

 

Special features / curiosity:the production of this cheese stems from the local inhabitants' need to store cow's milk surplus to direct consumption.

Seasoning:

Maturation must take place exclusively in the area envisaged in the PDO regulations for a minimum of 40 days.

 

Shelf-life:

60 days

TOMA "LA MORBIDOSA"

Typology:

cow milk

 

Origin:it is a cheese produced in Piedmont, in the Cuneo hills.

Product description:

it is a cylindrical cheese. The rind is not very elastic, has a rustic appearance and varies in colour from deep straw to reddish brown, and is not edible. The paste is straw-white in colour with small eyes. The flavour is intense with a typical aroma that increases considerably as the cheese matures.

 

Special features / curiosity:

it is a toma made from pasteurised whole cow's milk from a single milking. Before being processed, the milk is left to rest for 12 hours. Maturing is carried out in natural caves or suitable environments with humidity of about 85% and temperatures ranging between 6 and 10 degrees.

 

Seasoning:

70 days about

 

Shelf-life:

90 days

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