Civrin of the Valchiusella

The Civrin of the Valchiusella is a cylindrical shaped cheese made from raw cow’s milk weighing between 0.8 and 1.1 kg. Minimum ageing is 10 days, but it is best enjoyed after at least 15 days. It is produces in Valchiusella as per tradition. The cows, hardy native breeds, are in the pasture for the entire seasonal period where it is possible, from the first grass in April up to the November snow.

Source: Paniere Dei ProdottiTipici Della Provincia Di Torino (Basket of the typical products of the province of Turin)

PRODUCERS ASSOCIATION:

Valle Sacra Dora Baltea

C/o Comunità Montana Valle Chiusellaseat,

Valle Sacra e Dora Baltea Canavesana

Via Provinciale, 10 - 10010 Alice Superiore (TO)

Tel. 0124 518294

President: Zucca Maddalena

Strada Comunale per Inverso, 40

10080 Vico Canavese (TO)

Cell. 3478119907