Six are the dairy products by 
Designation of Origin Protected 
made from hills and mountains of Piedmont.


Six precious traditional cheeses, rare and 
with an inimitable taste .

D.O.P. Goodness, recognized throughout the world.

Six names to remember, in the face of a strong production strong of ancient traditions, of exclusive tastes of home pride: Castelmagno, Murazzano, Raschera, Robiola of Roccaverano, Toma Piemontese, Bra.

All of them guaranteed by Assopiemonte DOP & PGI (Protected Geographical Indication, IPG), an association they belong to their respective six consortia; result of a regulation which lays down the areas of production, processing techniques and organoleptic (taste , smell, color).

Characteristic of the cheese boards Piedmont are some real quality pearls, with a strong commitment to territorial but, at the same time, a great international reputation.


They’re deeply attached to the ancient wisdom and craft production, our territory is not by chance have obtained denomination and PDO, which at the European level is one of the more stringent legislation, in terms of area of origin, processing and marketing.

But in Piedmont, there are also some specialty cheeses strictly territorial.
To try them is on an adventure in the hills and small Alpine countries, the discovery of the ancient cultures and magnificent scenery.

There are combinations of cheeses with a large variety of jams, honeys, mustards and fruit, is a set of unusual and special flavours, memorable and easy to reproduce at home.


We have to know them a little 'more closely, these cheeses, certified since 1996, pending the' opportunity to enjoy them, here in Italy, in Piedmont, directly between the fertile hills of Langhe and Roero and the green Alpine valleys .

BRA: Made in the province of Cuneo, 
owes its name to the city origin. 
It’s a semi-fat or fat cheese made ​​from raw milk whole cow, sometimes with the addition of 
small amounts of sheep's milk or goat's milk.

It’s known as a table cheese, but the hard Bra, was once used as a grating cheese.
It’s also very widespread use as cheese "baking". 
The spread of the production area 
(the area of the province of Cuneo) 
does not always guarantee a homogenous flavor

CASTELMAGNO: The typical cheese  with erborino flavour, 
due to a particular herb (eves
characteristic of the production area.
It 's a little gem craft of Piedmont, 
specific and common from Castelmagno, 
Pradleves and Monterosso Grana, 
the upper middle part of the Vall Grana, 
in the province of Cuneo.

Made with cow's milk by two successive milkings, 
poorly fortified with sheep and goat milk. 
After the manufacture, forms ripen inside caves where, 
in some cases, the drilling is practiced, 
to encourage the spread of the mold.

MURAZZANO: This cheese has an ancient origin, seems to date back to the Celts. It’s a delicate  fresh cheese, made ​​from sheep's milk, and in some cases, with the addition of the cow’s milk.

Belongs to the category of robiole; Tomino is milky white, compact and without crust, with light and perfumed taste; specific of Asti and Cuneo.

RASCHERA: The name is in Raschera lake, 
at the foot of Mount Mongioie (CN).
There are two productions: 
the Raschera and that named of Alpine, 
produced at 900 m above sea level, 
in a few towns in Monregalese lands, 
the which sap hour recalls alpine herbs.

It’s a semi-fat cheese, grilled 
and made ​​with cow sheep and goat’s milk.
Typical table cheese, with an ivory white compact paste, 
but supple flavour light, 
slightly spicy and tasty if seasoned.

ROBIOLA OF ROCCAVERANO: Native of  Roccaverano area, in the province of Asti, but also made by some towns around Alexandria.
It 's the only Italian cheese made ​​from goat's milk to get the DOP, a demonstration of the ancient tradition of using goat milk of local production.

The forms have thin skin ivory white, 
becoming pale yellow when seasoned 
with reddish veins.
The paste is fresh, soft and firm.

It’s a table cheese, excellent when paired with honey and mustard grape', in some areas is stored in containers 
with salt and oil, or flavoured with herbs.

TOMA PIEMONTESE: The manufacturing area is rather extensive: the provinces of Alessandria, Asti, Biella, Cuneo, Novara, Turin, Vercelli; each of them with strong local traditions.

Since the Middle Age the shepherds used to pasture 
in mountain during summer, 
returning to the valley 
or plain in winter.

All this is the basis of the diverse range of craft techniques and production sites.
Toma is a hard cheese, made ​​from cow's milk is not fermented, aged in the cellar, where the taste ranges 
from sweet to intense full-bodied.


Within the infinite variety of Piedmontese cheese, 
some are very specific, it’s to you discovering the territory, 
of the archaic creations 
and tastes absolutely uniques.

SARAS DEL  FEN: A seasoned ricotta typical of the 
Waldensian valleys, with a delicate taste 
and aroma of Alpine pastures.

You can taste it on the table 
(as a dessert accompanied by 
stewed fruit of blueberry,
 elderberry or honey), 
both in the kitchen 
(as stuffing or dressing of fresh pasta).

CEVRIN DI COAZZE: Ancient production from Coazze, 
a small mountain village in the Val Sangone, 
soft and creamy with spicy and nutty flavour.

It has been adopted by Slow Food 
as one of the defenses of Turin province.

BRUSS: Old homemade dairy preparation, born from the need to exploit the leftovers of cheese. The remains of several types of cheese are placed in a clay pot, to which you add the “grappa” and then mixes (there are, for this, magic rituals: a certain number of turns left and right) and left to ferment for a long time the cream that comes out.

It seems that the name derives from the translation of the Piedmont dialect “bruss” ("it burns") sensation on 
the palate of those who try a Bruss very spicy.  


MURTARAT: seasoned and aromatic cheese, enjoying in flakes.
Made with whole milk, curd and dried for 2 days, then mixed to form a ball with salt, pepper, garlic and chilli, wrapped in hemp cloth and left to dry.
It can be kept for years, taking on a flavour more "explosive", hence the name murtarat.



Serves 4:
200g of stale bread
400g of spinach
2 eggs
wheat flour
2 cups of milk
grated Parmigiano cheese
 Castelmagno cheese in flakes

Boil the spinach, squeeze and chop them.
Chop the bread and moisten it with milk.
Mix the spinach with wet bread, Parmigiano cheese, eggs, flour and dough then form a fairly consistent mixture.
In boiling salted water, form with a spoon balls of dough and pour them in the water, draining them 
right when they go up to the surface.
Flavour the dish with the melted butter spiced with wild sage.


serves 4:
1 form of bread cut into slices
200 g Robiola of Roccaverano
100 g fresh Toma Piemontese
1 clove of garlic
3 basil leaves
celery leaves
leaves of watercress

a few tablespoons of extra virgin olive oil
salt and pepper


Whisk together all cheeses, in order to obtain a homogeneous cream.
Chop the herbs very fine, then whisk all together with cheese, garlic, olive oil, salt and pepper until the mixture is creamy and dense.
Let the misture stand for a few hours to marinate.
Fat and toast in the oven the bread cutted into slices and spread each one plenty of cheese; then  serve with a good red wine.