Seirass del fen is a ripened Piedmontese ricotta wrapped in hay, with a firm, crumbly texture.
Seirass del fen carries the hay-wrapping tradition of Piedmont’s alpine dairies.
The regional profile connects it to families who took their animals to shared mountain pastures. Tome and seirass were kept until the end of the grazing period for distribution among the farmers. Hay covered the ricotta during maturation, a distinctive part of the tradition that remains visible in the finished product.
The regional profile describes whey heated with salt and a little whole milk. The rising ricotta flakes are collected in cloth and drained. The cloth is tightened to continue draining, then the surface is salted by hand and the cheese covered with hay for maturation.
The regional catalog identifies several Piedmontese Alpine areas, especially the Chisone, Susa, and Pellice valleys. Hay is part of the traditional wrapping and contributes to its aroma.
PiedmontChoose the named hay-wrapped ricotta when seeking seirass del fen. The regional description identifies a rounded, off-white product with a crumbly, finely granular texture and milk-and-hay aromas. It describes whey from cow’s, sheep’s and goat’s milk processing.
The regional profile describes a ripened ricotta wrapped in hay, with a hard, crumbly and finely granular texture.
The regional history describes hay as a covering during maturation in the alpine-pasture tradition, originally used to keep flies from laying eggs.
The regional profile highlights the Chisone, Susa and Pellice valleys in Turin province.
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