Parco Naturale Orsiera Rocciavrè: Products

Products: Cheese

As far as gastronomy is concerned, the most interesting slope of the Park faces Val Sangone which suggests - besides mushrooms and berries - at least two fine kinds of cheese: Coazze Cevrin and Tuma del lait brusc. The goats after which Rocciavrè has been named (it means "Rock of the Goats") belong to Camosciata delle Alpi breed, while the cows include a few heads belonging to Barà breed, similar to Pezzata Rossa but characterized by a white stripe on the back: used for the production of both meat and milk, this breed is studied by Apa and the University of Turin. In Dora Valley, the grapes of the variety avanà are used to produce Valsusa DOC. Moreover, chestnuts have still an economic importance.

Found 6 results (Sort order: Category > Product)

Bruss

It has a smooth texture, creamy and easy to spread. A color going from white to straw yellow, light gray or slightly greenish (if blue-veined cheese is used), a rather intense perfume, and a more or less aromatic and spicy taste. To prepare it, different...

Category: Cheese

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Traditional Agri-Foodstuffs

Coazze Cevrin

Cevrin is a small toma produced in Val Sangone, in the Province of Turin, in particular in Coazze, Giaveno, and Forno. It is made with a mixture of goat's and cow's raw milk, or only with goat's milk, and it is exactly the quality of this...

Category: Cheese

Plaisentif

Plaisentif is the ancient "cheese of violets", produced from the end of the 16th century with raw milk obtained from the cows grazing in the pastures of Upper Chisone Valley and Upper Susa Valley in the period of the violet blooming (June-July). The maturation...

Category: Cheese

Ricotta

Ricotta cannot be considered a cheese, since it is not obtained from the curd, but from its by-product, milk whey. The proteins of milk appear in two different ways: casein (80%) and the proteins of whey (20%). Casein is separated together most of the...

Category: Cheese

Toma Piemontese

Toma Piemontese is produced also in this Park, and also here the variability is so great that it is not possible to bring back the typology to a unique paradigm. There is cheese made with whole milk or partially skimmed milk, fresh and mature cheese,...

Category: Cheese

Tuma del lait brusc

Cow's milk coagulates naturally by using buttermilk obtained from the butter processing. The curd is thinly broken and left standing, then it gets salted. It matures on hurdles. After the maturation process, the texture becomes pale yellow, almost...

Category: Cheese