Produced in the mountain portion of the Langhe area, Province of Cuneo, Piedmont, Murazzano cheese is locally also known as “tuma” or “robiola”. It is made with sheep’s milk of an indigenous breed and was designated DOP/PDO in 1996.
As a niche, Murazzano cheese is made with sheep’s milk according to an old technique, quite similar to robiola. It was named after the eponymous town in the Langhe, Province of Cuneo, Piedmont, although the production area encompasses around fifty municipalities over an area of approximately 598 km2. The main ingredient is sheep’s milk indeed. However, cow’s cheese can also be used within a percentage 40%.
How it is made
- Designated DOP/PDO (PDO Protected Designation of Origin) in 1996, this cheese is still hand-made. It is a fat fresh cheese with a slightly thick and soft texture. The outer part is milky white for the fresh whole cheeses and straw yellow for the aged cheeses. It is left to age for a period ranging from 4 days to 2 months. Its taste, fine and delicately fragrant, is clearly reminiscent of the sheep’s milk with which it is made. The rules to make Murazzano cheese are very strict. Even the marking of the wheels must fulfil specific requirements. First of all, milk is collected twice in a day and then heated up to 37°C. The cheese is dry-salted. The wheels are flipped upside down and rinsed in lukewarm water daily. Murazzano is finally left to ripen for 4-10 days, but it can hold up to a two-month ageing.
- The delicate aroma with hints of vegetables makes Murazzano an extraordinary cheese to end a meal with, paired with the local wines: Barbera d’Alba when fresh and the mellow Barolo and Barbaresco when aged. The so-called Brus di Murazzano is a thick, whitish and slightly spicy cream made by fermenting diced robiole in glass jars with a sheep’s milk top-up.
Artecibo editorial board
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