Hay Cheese

Hay Cheese

Definition
Hay cheese is prepared with whole raw milk. The rounds can weigh from 6 to 8 kilos, are cylindrical and sometimes slightly irregular because they are shaped in a cloth. They have a low lateral side (8-12 cm), prominently convex, and upper and lower sides with a diameter of 30-35 cm.
The maturation process taking place on hay gives to this cheese a pleasant and delicate unique taste.

• Production Area: Carmagnola (TO).
  
  
• Legislative Protection: Hay Cheese is classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.

Further Categories
of Products in the Park:
Preserves, Sweets, Cheese, Fruit, Liquors and Distilled beverages, Honey, Vegetables and Legumes, Bread, Fish, Autochthonous Breed and Meat, Rice Pasta and Cereals, Cold Cuts, Truffles, Wine

List of the Producers:

• Azienda agricola Villois Antonio - Carmagnola (TO)