Murazzano

The Delle Langhe breed is central to Murazzano: the protected recipe uses its milk, either alone or with a permitted addition of cow’s milk. The production specification describes these sheep as an important source of income for farming families on hillsides ill suited to more intensive agriculture.

That connection runs through the cheese. Local pasture and hay feed the animals, while small wheels, frequent turning and careful salting carry the cheesemakers’ work into the finished Murazzano.

After liquid calf rennet is added to the milk, the curd is cut twice: first into large pieces, then into pieces about the size of a hazelnut. It goes into cylindrical molds with perforated bases, where it drains and is turned several times. Each face is dry-salted during molding.

Murazzano matures for at least four days. Longer maturation changes the small wheel: the paste becomes firmer and its aroma and flavor grow more intense. The short minimum is a starting point, rather than a promise that every Murazzano tastes equally young.

Use the full protected name, Murazzano DOP, when choosing this cheese. The specification sets its maturation as follows: At least 4 days.