Cheeses

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 ( …

Toma ’d Trausela

The Toma ‘dTrausela is fruit of the historical tradition of preparing very fresh cheeses to be eaten immediately or in a few days. It was born out of the cheese-maker’s ability to transform the milk flavours into a solid form. This is a whole cow’s milk cheese (from the milk of cows fed on the pastures of Valchiusella), made into cheese as soon as it is milked. Soft and fresh, it is a great cheese to be eaten as both appetiser, along with natural baked potatoes, as …