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Selection of Dairy Productsby Torino Chamber of commerceorino Cheese

In collaboration with:

2017-

2018

AINTRODUCTIONForeword

THE PROJECTAims 3Partners 5Torino Chamber of Commerce Chemical LaboratoryONAF National Organisation of Cheese TastersDISAFA Department of Agricultural, Forestry and Food Sciences

Promoting dairy produce in the area 9Promoting local produceProjects launched by the Torino Chamber of commerceLocation of the selected companiesKNOWINGANDTASTING CHEESESFrommilk to cheese 13Dairy technologyRicotta and seiras technologyClassification of cheesesTasting cheeses 17ChoosingStoringCuttingServing

TastingTasting MethodPairingSelection 22Selection of the tasting panelTasting and profilesSelection of the cheesesHow to read the datasheetsTHECOMPANIESANDCHEESES SELECTED 31Società Agricola Agrisapori Pralormo 33

FrescotAz. Agricola Agù Chiaffredo Villar Perosa 35

PlaisentifAz. Agricola Bermond Daniele Cesana Torinese 37

Toma di capraRobiola di san sicario

Az. Agricola Cottino Giorgio Rocca Canavese 40Ricotta di capraSpumoneToma Robiola

Az. AgricolaDurandCantonFranco Bobbio Pellice 44Toma d’alpeggioSaras del fen

Az. Agricola Franza Ornella Vico Canavese 47Civrin della Val Chiusella

ontentsC

Az.AgricolaGombaDomenico S. Francesco al Campo 49Tuma mola del ReRotondella

Az. Agricola I Castagni Chialamberto 52Ricotta di capra

Az. Agricola La Capra Canta Bibiana 54BianchinoCaprulin

Az. Agricola La Cascina dell’Allaas Bollengo 57RicottaTomini freschi

Az. Agricola La Cascinassa Pavone Canavese 60CacioricottaPiramideTuma frola

Az. Agricola Tasso Ferdinando Vico Canavese 64Toma ‘d Trausela

Az. Agricola Valle Orco Montanaro 66Fior di robiolaTomino fresco

Az. Agricola ZuccaMaddalena Vico Canavese 69Toma ‘d Trausela

Cascina Fontanacervo Villastellone 71Crema contadinaTomino rotoloPaglietta

Caseificio Longo Rivarolo Canavese 75Tomino rotoloTomino del Boscaiolo®Paglierina®

Caseificio Pezzana Frossasco 79Toma piemontese DopPrataiola grandeRobiola d’Alba

Caseificio Quaranta Rivalta di Torino 83Tomino di RivaltaToma di Rivalta

Caseificio Uberti-Foppa Villafranca Piemonte 86PaglierettaSeiras di pecora

Caseificio Valli di Lanzo Balangero 89Toma di Lanzo

Fiorendo B.ta Talucco - Pinerolo 91Tomino del Talucco

Formaggeria Cà du Roc Fraz. Cresto - Ala di Stura 93Tomino SavoiardoChevrin delle Valli di Lanzo

Il Trifoglio Cooperativa Agricola Buriasco 96Tometta di pecora

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orino Cheese

Torino Cheese is a guide for the enquiring aficionadowho seeks to explore the history and characteristics ofthe top dairy products found around the province ofTurin, a district of endless tastes and traditions deeplyentrenched in agrifood industry.Saras, Fen alla Paglierina, goat ricotta, tomino are justsome of the forty cheeses made by twenty-threeproducers carefully selected by a panel of experts forinclusion in this 2017 edition.The Torino Cheese guide describes the characteristics,the sensory profile and nutritional value of thesecheeses, along with addresses and opening hours ofproducers and points-of-purchase, sharing usefulinformation like which markets will be selling thequality products coveted by the finest palatesworldwide. Last but not least, some true gourmet tipsfor the best way to savour the cheeses, from serving

suggestions to wines to pair with them.District, biodiversity, typicity, and research are thekeywords that describe to a T the project put in placeby Turin Chamber of Commerce which has alwayssupported local fine food and wine production. Acommitment that contributes to making our foodsector one of the best represented of Italian and Turinproducts worldwide.Torino Cheese was made possible by the precioustechnical contribution of the Chamber of CommerceChemistry Laboratory, ONAF (National Organization ofCheese Tasters), and DISAFA (Turin University’sDepartment of Agrarian, Forestry, and Food Sciences).

Vincenzo IlotteChairman of Turin Chamber of Commerce, Industry,

Crafts, and Agriculture

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Foreword

The Torino Chamber of commerce seeks to developand promote the local economy through ventures andservices aimed at businesses and consumers.Its work in this area includes the particularly strategicgoals of enhancing local speciality products with theuse of appropriate designations, the promotion oftrademarks and the use of quality certifications, alongwith the protection of agricultural and rural land, andincentives for the adoption of organic andenvironmentally friendly production systems.Great importance is therefore given to promoting localspeciality products and to providing nutritionaleducation and information to consumers. Thanks tothese activities and the joint efforts of businesses,organisations and local authorities, today the provinceof Turin represents a basin of outstanding produce. Dairy products account for a significant part of thisheritage, making it essential to carry out a carefulsurvey with the purpose of identifying cheeses- somewith a very long history - that deserve to be protectedand promoted as precious resources with the potential

to trigger growth processes.The goal of this project is to prepare a selection ofcheeses from the province of Turin, along the samelines as the work already done in the field of wine, withthe publication Torino DOC wine guide.It is a unique project in Piedmont that aims to offer theconsumer a very interesting means with which to discoveror rediscover old and new products with the publicationof a guide to the cheeses of the province of Turin.The guide, which consists of profiles detailing theselected cheeses, contains the sensory description ofeach, the nutritional label (anticipating future EUlegislation), the respective production technologies,and a description of the individual producers. The distinguishing feature of this publication is thesensory profile of each cheese, drawn up by a panel oftasters, according to international and nationalprocedures designed to express objective rather thansubjective opinions (i.e. to exclude individualassessments, such as “I like/don’t like”), along with thenutritional label

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All dairy manufacturers satisfying the followingrequirements were invited to participate in the project: • cheese-making premises situated in the province ofTurin;• milk, used in the cheese-making process, produced inthe region of Piedmont, with priority given tomanufacturers that use their own milk (farm withlivestock and dairy);• identification of the dairy product, by means of a label,at the moment of sale.Each manufacturer proposed for the selection had theopportunity to participate with up to three cheeses. In this second edition, the selection did not include non-traditional cheeses, comprising local specialitycheeses with various flavourings or treatments (marc,spices, brandy, beer, etc.) and pasta filata cheeses.Similarly, it did not encompass companies specialisingsolely in the ageing, ripening and marketing of dairyproducts.Three stages of evaluation were featured in theselection:

1°- the criteria for participation in the selection were checkedon paper;2°- the statements provided by the selected producers withtheir entry were verified at their premises, wherehygiene and food safety standards were also checked,and historical, geographic and production data weregathered;3°- sensory evaluation in anonymous form, of the cheesessampled by an ONAF “National Cheese Tasters’Organisation” tasting panel, according to the proceduresdefined by the organisation itself, and laboratory teststo ascertain nutritional value.

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Support for businessThe Chemical Laboratory, a technical division of the TorinoChamber of commerce, is a non-profit body that alsoworks with the other chambers of commerce in Italy,performing tasks to promote the economy and offeringbusinesses, consumers, local government and authorities,and trade associations a service comprising tests,consultation and impartial independent training. Drawing on its long experience, the Chemical Laboratory’steam is capable of providing businesses in the agri-foodindustry with the essential tools for the correct approach tothe issues of food safety. Its expertise is widelyacknowledged in Italy and abroad; for example, it is

authorised by the Ministry to carry out official tests on wines.The services offered as part of its institutional roleinclude the compliance testing of containers andpackaging in contact with food, tests to evaluate thepresence of mycotoxins, residues of phytosanitaryproducts, allergens and substances responsible for foodintolerances, volatile organic substances, GMOs, andDNA analysis for supply-chain audits, etc. TheLaboratory also offers advisory services on food safetyand specialist training to allow businesses bothanalytical control and correct interpretation andapplication of data in order to improve food safetymanagement systems.

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TORINO CHAMBER OF COMMERCECHEMICAL LABORATORY

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In this project the Chemical Laboratory has played thedual role of co-ordinating activities with the otherpartners (ONAF and DISAFA) and assessing thecompanies participating in the project through siteinspections and chemical and physical tests performedon the selected products.The result of this work is the second guide dedicated tothe cheeses of the province of Turin. It promotes not onlythe small and medium-sized businesses of the sector,which entered the selection to publicise their products,but also the sensory and nutritional aspects of theselected products, described in the following pages.

ONAFThe ONAF - National Cheese Tasters’Organisation - was founded in Cuneo, in1989. Its scope was to promote throughtastings, primarily in Italy, the qualities ofItalian cheeses to an ever-growing public.Consequently, the organisation’sactivities focus chiefly on trainingcheese tasters through courses heldall over Italy. The intention is topromote, spread and leverage theculture of cheese and dairy productionusing the most refined tastingtechniques and developing a vision ofcheese as the expression of traditionand society in the area of provenance.There are two stages in taster training:

• a first level course of ten lessonsand a final examination wherebysuccessful candidates are thenlisted in the Register of Tasters;

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• a second level course, held annually at universitiesor institutes, which alternates theoretical lessonswith guided tastings, concluding in a finalexamination whereby successful candidates arethen listed in the Register of Master Tasters.

The ONAF has approximately 1,500 active memberswho have attended its courses, includingapproximately 400 Master Tasters. Since 1998 theorganisation has also been open to those wishing tojoin as ordinary members. The organisation is active throughout Italy thanks to anetwork of delegations covering most provinces. On aEuropean scale, it is engaged in the study of tastingtechniques, protection of production excellence, and

staging of leading events in the dairy world. Specific courses are also planned for Ministry ofAgriculture and Forestry Fraud Prevention officers. The ONAF attends shows and events in the cheeseindustry with the specific aim of promoting knowledgeof Italian protected designation of origin cheeses, alongwith important minor productions, offering tastingsthat will showcase the quality and characteristics ofthe cheese.Since October 2012, the ONAF has published InForma,a magazine dedicated to the various interests of theorganisation’s many members. InForma discussestechnical and tasting aspects, publishes articles andnews items, spotlighting issues in the dairy industry.Last but not least, the magazine engages members toencourage socialisation, which is an important aspectof reinforcing group spirit.

DISAFAUniversity of TurinThe Department of Agricultural, Forestry and FoodSciences (DISAFA) University of Turin’s was establishedon 1 January 2013 and takes up the scientific andeducational legacy of the Faculty of Agriculture and itsdepartments. The DISAFA is a centre for research intothe primary production and processing of plants andanimals, and into the interaction of these activities withthe local area and the environment. The Departmenttakes into account economic and environmental aspectsand adopts a biotechnological approach to study thebiological, ecological, technological, production andmanagement aspects of agricultural and forestryecosystems and agri-food chains. The Department’smultidisciplinary approach is not only a choice imposedby the complexity of the production and processing

procedures, but a value that enriches theprospects of the individual disciplines.The main research topics developed bythe Department include the geneticimprovement and physiology of cropsand livestock; the relationships betweensoil, water and plants; techniques forcrop cultivation, livestock farming andprocessing of primary goods in relationto the environment and the local areas;crop protection; the characterisation offoods; production management of farmsand production infrastructures in thesectors of competence; the design,implementation and management ofgoods and systems for farming activitiesin the broadest sense; and the relatedeconomic analyses and projections.In terms of educational offerings, theDepartment’s four bachelor’s and fourmaster's degree courses investigate themain themes of crop and livestockbiology, primary production, industrialprocessing of plant and animal products,and the interactions of these activitieswith the local area and the environment.

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PROMOTING LOCAL PRODUCE In the agri-food sector it is usual to divide food productsinto two broad categories, “generic” and “local speciality”.The former have no association with the area ofprovenance and are the result of mass-production,achieved using indiscriminate technology and genericraw materials, usually industrial in nature, withconsistent and reproducible characteristics, while thelatter have a strong association with the area ofprovenance and are an expression of the cultural andgeographic features of a determined area. Generallymade using long-established artisanal technologiesand distinctive local raw materials, and practicallyirreproducible elsewhere, they are consequentlycharacterised by the traditional nature of theproduction process and strong ties to the local area,understood not merely in geographical terms, but alsoas a set of historical and cultural factors and values. Of all these characteristics, traditional productionplays a fundamental role, because it gives differentqualities to agri-food products, such as:

1. historical value: these products evoke the originalcultural values of the local communities and theirclose relationship with the surrounding area; 2. familiarity: traditional agricultural productsconstitute tangible opportunities to embodymemories and evoke one’s origins; 3. rediscovery: use of these products, instead of mass-produced ones, is seen as the outcome of an activesearch by many consumers; 4. excellence: derived from the product’s exceptionalsensory profiles and the fact that it is the fruit ofartisanal labours and the expression of a unique art.

“Local speciality products”, intended as agricultural orprocessed agri-food products, thus combine quality oflife and agricultural work. They play a leading role inpromoting the local countryside and rural culture, andbear special witness to the life of the area.Consequently, local speciality products are part of aprocess of economic development, for they helpagriculture to sustain a series of small producers who

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are thus able to propagate the heritage of places,history, culture, landscapes, traditions and typicity. Atraditional product is one with time-honouredprocessing, storage and ageing methods, which isassociated with particular geographical areas, whosedistinctive environmental, social and historical featuresmake it unique, and the higher quality of its productslocally acknowledged. Indeed, two factors must beidentified in order to obtain “local speciality product”designation: area: the geographical zone where the product is made;time: Italian law specifically refers to production that is“long-established” (at least 25 years). Local specialityproducts are thus derived from a production processwhose methods and rules have been codified over time,becoming part of local history.Therefore, we can subdivide the category of agri-foodproducts according to the type of legislation thatdefines them:

1. Protected Designation of Origin (PDO), Protected GeographicalIndication (PGI) and Traditional Speciality Guaranteed (TSG)products established by EU Regulation

2. Traditional Agri-food Products (PAT), is an interesting newcategory established by Art. 8 of Italian LegislativeDecree No. 173/98 that goes to join – withoutoverlapping – the now well-established and familiarPDO and PGI designations, and consists of productswith a long-established production traditionspanning at least a quarter of a century.

3. Specific products of an individual farm, also known as“short-production-chain products” or “farmproducts”, which are not yet covered by specific

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regulations, but are very interesting due to theconsumer’s increasingly accentuated quest for localproducts. On April 2017, 291 Italian products were granted EUrecognition – 166 with the PDO mark and 123 withPGI designation. Cheese accounts for 18% of thetotal, along with processed meats (14%), fruit andvegetables (38%), oils and fats (15%) and variousother products (15%). With regard to Prodotti Agroalimentari Tradizionali(Traditional Agri-Food Products), the 16th edition ofthe national list (published in the Official Gazette ofthe Republic of Italy No. 143 dated 16 June 2016),features over 4,000 products, divided according toregion, all produced according to ancient traditionalrules handed down over the years by many farmsthat have fully preserved the ingredients andrecipes for making bread, pasta, biscuits, fresh andprocessed vegetables, charcuterie products,cheeses and beverages including wines, spirits andjuices.Piedmont, in particular, is one of the Italian regionswith the highest number of agri-food productsrecognised as local specialities. Indeed, the regionallist features 336 products divided into 9 categories,including 51 cheeses.

PROJECTS LAUNCHED BY THE CHAMBER OFCOMMERCE The development of the local area and its economy isalso achieved by the promotion of strategic projects.These ventures are aimed at promoting local productsand fit perfectly into the global project designed toprotect and promote the economic fabric, andparticularly high-quality agri-food production.The Chamber of commerce in conjunction with itsChemical Laboratory, the University – Department ofAgriculture, Forestry and Land Management, theTorino Wireless Foundation and the IstitutoZooprofilattico (Animal Health Institute), hasdeveloped the “Tracecheese” project.This focuses on “grass-fed” cheeses, i.e. cheeses madefrom cows that feed primarily on grass. The projectwas divided into four stages corresponding to its yearsof activity. Its main goals were product traceability,commencing with the food of the livestock; thevalorisation of nutritional data; and the transfer of thisinformation to the consumer using innovativetechnological systems. The pilot project currently involves four businesses inthe province of Turin. So far all the data regarding thecheeses and the raw materials (grass, milk and otherelements) have been collected and stored on theSivaItaly web platform. After gathering all the

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information from the producers and the partners of theproject, this platform allowed the creation of a webinterface (private) with all the data necessary andconsidered of interest. The information may be accessed by reading the RFIDchips and Qr Codes applied to the cheeses and thelabels, allowing the consumer to “interact with theproduct” to acquire a thorough knowledge of itsprocessing stages, nutraceutical aspects and evenproduction locations.It will soon also detail the effect that the promotion ofthe products on the market has on sales. The

businesses in the dairy sector that produce “grass-fedcheeses” and comply with the conditions set out in aspecially drawn up protocol, will be given theopportunity to apply the optional “Tracecheese” mark.

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KDAIRY TECHNOLOGY According to Italian law, cheese is the product obtainedvia the acid or rennet coagulation of milk or cream, towhich salt and enzymes may be added.The process underlying this production is extremely complexand composed of numerous stages, whose qualitativeresults are determined by both the characteristics of the rawmaterial and the production technique. While it is not possible to provide a detailed descriptionof the cheese-making process here, for which we referthe reader to specialist texts on the subject, the mainstages are as follows:

1) Preparation of the milk - milk is a very complex mixtureof numerous components in solution (e.g. sugarsand salts), dispersion (e.g. proteins) and emulsion(e.g. fats), whose concentration depends on a set ofendogenous factors (species, breed, lactating state,state of health, etc.) and exogenous ones (type offood, stabling, etc.). In cheese-making, milk may beused immediately after milking or following avariable period of refrigeration, which for some

cheeses is combined with semi-skimming byremoving the top layer of fat, as in the case of GranaPadano PDO or Parmesan Reggiano PDO.Centrifugation, performed with special machines, isan alternative technique for the production of semi-skimmed or skimmed milk for cheese-making.Before being used to make cheese, milk may also bethermised or pasteurised. These processes,performed by heating to temperatures of up to 70°C, have the purpose of eliminating anymicroorganisms inhibiting cheese production andresponsible for deterioration that may be present inthe milk, thus improving the compositional andsensorial characteristics of the cheeses.2) Transfer to vat – the milk is placed in a vat, i.e. acontainer whose size varies from a few litres tohundreds of hectolitres, where the cheese is made.Vats may be made from steel or the moretraditional copper, used for certain PDO cheesesand by some artisanal producers, particularly inAlpine pastures.

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3) Coagulation – the milk may be coagulated byacidification or the addition of suitable coagulantsubstances. In the first case the milk is soured

(known as acid or lactic coagulation) by addingselected lactic bacteria, as in the production ofyogurt. Due to the low cohesion of the curds andtheir high water content, this technique is usedalmost exclusively for goat’s milk cheeses and freshcow’s milk ones. Rennet coagulation is far morewidely used. In this case a mixture of enzymes,which may have been extracted from the stomachsof suckling ruminants, plants, or culture medium ofspecific microorganisms, is added to the milk. In thiscase the curds are very dense and form the startingpoint for almost all known cheeses. 4) Breaking of the curds – the curds obtained bycoagulation contain a high proportion of water,which must be separated in order to obtain cheese.This separation of water or whey is achieved bybreaking the curds with special implements knownas the spina and the lira. The more the curds arecut, the harder the resulting cheese will be. 5)Pressing – another fundamental stage in defining thecharacteristics of the future cheese is the pressingof the curds, achieved mechanically by various

types of presses, whose purpose is obviously toremove the whey from the curds. In this case too,the greater the pressure applied, the harder the

resulting cheese. The exceptions to this rule areparmesan-type cheeses, which are not pressed, andwhose hardness is achieved by a different set oftechnological processes.6) Salting – this is a very important stage for thesensory characteristics of the future cheese, duenot only to the direct action of the salt, but also tothe indirect one that it has on the microorganismsand ripening enzymes of the product. There arevarious salting techniques. However, the mostwidespread ones are “dry salting” (the salt is placedon the faces of the cheese for a certain periodduring the early stages of ageing) and “brining” (thecheese is immersed in a saturated brine solution fora period of time depending on its size).7) Ageing – although its importance is oftenunderestimated, this is actually one of thefundamental stages in defining the characteristicsof the future cheese. It is a highly variable period oftime (from a few months to many years), in whichthe cheese is kept in rooms at controlledtemperature and humidity while a series of

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chemical, physical and microbiologicaltransformations occur, determining the futurecompositional, sensorial and structuralcharacteristics of the cheese. Indeed, it is duringthis period that the rind and the eyes are formed,along with the flavour and aroma of the product.

RICOTTA AND SEIRAS TECHNOLOGY According to Italian law, only products made by theacid and/or rennet coagulation of milk or cream can beconsidered cheeses. This means that mascarpone is acheese, while ricotta, produced by heating whey,cannot be considered as such. Whey is the liquid left over from cheese-making,following its separation from the curds that producethe cheese. It is a greenish-yellow liquid that, in additionto various components such as fats, lactose, mineralsalts and water-soluble vitamins, contains wheyproteins. These are native milk proteins, which are notaffected by rennet or acidification, and thus do not

separate with the curds. In order to make them separate,it is therefore necessary to use a different technique,namely heating them with salts and/or acids. In theseconditions, the whey proteins coagulate and precipitate.They can thus be separated, giving rise to a productknown as ricotta (from the Latin recoctus, “cookedagain“, indicating the second heating of the whey).In practice, the whey is added to coagulating agents(today citric acid, although once vinegar, lemon juice oreven table salt were used) and then brought to the boil.After boiling for a few seconds, the whey proteinscoagulate and rise to the surface. The cheese-makersremove them and place them in moulds, where theyare allowed to drain slightly before sale.Ricotta is generally sold fresh, although aged versionsare fairly common in the Alps, and sometimes evensmoked ones can be found. Their production wasderived from the impossibility of the daily sale of thefresh product, and has now almost disappeared. Thistradition persists only in the Pinerolo area and formsthe basis for Saras del Fen, a ricotta that is aged for at

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least 21 days and wrapped in hay formed by wildgrasses gathered and dried in the Alpine meadowswhere the cheese is produced. The production processis the same as for traditional ricotta. The mixed whey isacidified with citric acid and then cooked. The curdsthat form are thoroughly drained, and in some casesalso pressed and then allowed to age like a cheese.After ageing, and before sale, it is wrapped in hay,which is its distinguishing feature.

CLASSIFICATION OF CHEESESOver the years the hundreds of types of cheeses inexistence have been classified in various ways on thebasis of different parameters, such as length of ageing,hardness of their paste, and so on.In particular, the most widespread classifications aremade:- on the basis of the type of milk used (cow, sheep, goat, buffalo,mixed)- on the basis of the heat treatment of the milk (raw milk,pasteurised milk)- on the basis of fat content (fat, semi-fat, low-fat)- on the basis of the consistency of the paste (soft paste, semi-hardpaste, hard paste)- on the basis of the processing temperature of the paste (raw paste,semi-cooked paste, cooked paste)- on the basis of the processing procedure of the paste (raw paste,semi-cooked paste, cooked paste)- on the basis of the type of rind (mouldy rind, washed rind,smoked)- on the basis of ageing time (fresh, medium-aged, aged).

Of course, none of these classifications are exhaustive,for in considering a single parameter, they group togethercheeses that often differ in all other parameters. Forexample, if we consider solely the type of milk, cow’s milkcheeses include the very different Gorgonzola,Mozzarella and Parmesan. Cheeses may also beclassified in several ways, although this becomes morecomplex. Parmesan thus becomes a raw, semi-fat cow’smilk cheese with hard, cooked paste and long ageing.An alternative and more comprehensive classificationtechnique has been proposed by Prof. G. Ottogalli(Atlante dei Formaggi, Hoepli, June 2001). It featureseight classes (fresh or aged dairy products, freshcheeses, cheeses with short ageing, cheeses with rindwith bloom or patina, blue cheeses, semi-hard cheeses,hard cheeses, miscellaneous). Each of these classescorresponds to families that group the productstogether on the basis of specific characteristics.The system has been used by several authors, for itallows the simple, but at the same time exhaustive,classification of all known dairy products.

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CHOOSINGClose your eyes and concentrate on what you’d like: asoft, sweet cheese that melts in your mouth, or a softone with a bit of bite, or a crumbly one with a strong,lingering flavour? After having focused on the macrosensations that you’d like, open your eyes and think aboutwhat kind of milk could best satisfy your wish.The sweetness of cow’s milk, still perceptible in somefresh cheeses, while others taste of yogurt and thosethat are aged longer may be reminiscent of butter (freshor baked)? Or perhaps you prefer the distinctive saltinessof sheep’s milk, or goat’s milk, which gives both fresh andaged cheeses a unique note known as “hircine” (fromLatin hircinus, meaning “goatlike”, derived from hircus,“goat” or “billy-goat”), which is a favourite with manypeople and has very few detractors?Once you have decided exactly what you’d like, it willbe easy to restrict your choice to just a few of the manyproducts available at the cheese counter.If you purchase them with the help of a goodcheesemonger, indicating the sensations that you're

seeking, it is very likely that your wishes will besatisfied. Before leaving the cheese counter, alwaysbuy a small piece of a cheese that you haven’t triedbefore. Taste it once you're home, concentrating on thesensations that it triggers. If it is a pleasant surprise, jotdown its name, the kind of milk it's made from,whether it is fresh or aged, the producer and the macrosensations that you experienced in a notebook. As youfill up the notebook, it will gradually help you to choosethe cheese you’re looking for, which you can serve tofriends and guests. In order to choose cheese, it isnecessary to know about it, and learning about itinvolves dedicating a little time and attention to thisfood capable of ensuring you many happy moments.

STORINGAgeing and ripening are processes that affect thewhole cheese, inside and out.At the moment of purchase, the consumer alters theequilibrium and commences the process of storage of theaged product. Cheese is damaged when its paste comesinto contact with air, light, and changes in temperature and

relative humidity. It is necessary to protect it by wrappingthe portions or small whole cheeses in greaseproof paperor placing them in plastic containers and refrigerating.

The attentive consumer will purchase just the rightamount of cheese for short-term consumption. The labelshows the date of production of fresh cheeses and thusalso the date of consumption Semi-hard and hardcheeses should be stored in the fridge wrapped in cheesepaper, or in a hemp cloth inside a perforated polythenebag. Cheeses with mouldy rind, like Camembert,Paglierina, Brie and Caciotta, require particular attentionbecause the white mould must not be damaged, and soit is advisable to leave them in the packages in which theyare sold and eat them within 8–10 days.

CUTTINGCheeses are cut into portions according to theirshape, size and consistency. The different types ofcheese are cut as follows:soft cheeses and Caciottas, e.g. Robiola, Goat, etc., are cutin half and then into segments, depending on thenumber of servings required, ensuring that eachperson receives a portion of cheese that allows itscharacteristics to be evaluated to best effect; long cylindrical cheeses, with a diameter of 6–8 cm, are slicedinto discs, each of which may be cut into three segments;

medium-sized cylindrical cheeses, such as Bra, Fontina, Toma,Asiago, etc., are cut in half along the diameter andthen into slices (segments); subsequently strips are

cut, starting from the centre, with thetwo portions of rind at the ends, andending 6–7 cm from the side rind. Thispart is cut into a triangular shape sothat the rind forms the short side;block cheeses, with square or rectangularfaces, like Taleggio, Casolet, Brich,Feta, etc., are cut into quarters,depending on size, and then into stripswith four or two pieces of rind that canbe cut again diagonally if necessary;low, wide cake-shaped cylindrical cheeses, likeBrie. First of all they are cut intoquarters and then into segments witha short side of approximately 6–7 cm.Divide the segment into 4 triangles,two with two rinds of the flat faces andthe other two also with the side rind;tall cylindrical cheeses are cut into discs afew centimetres thick, then cut in halfand divided into segments;pear-shaped cheeses, e.g. Caciocavallo,

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Provola, are cut into segments along their length andsubsequently cut into slices across the segment.Alternatively, they may be cut into discs a few

centimetres thick and then divided intosegments;pyramidal and truncated pyramidal cheeses are cutat right angles to the base along theirdiagonals or axes. They are then dividedinto triangular or rectangular portionswith sides of 2–3 cm so that the rind isdistributed as evenly as possible.In the case of extremely hard cheeseslike Parmesan, the paste is pared intoshavings using a suitably sized teardrop-shaped knife in order to emphasise the

granular consistency.

SERVINGThe first rule to be followed when serving cheeseregards its temperature. A cheese taken straight fromthe refrigerator to the table cannot express itscharacteristic spectrum of flavours and aromas to thefull. The volatile nature of the molecules of smell isconditioned by the temperature of the cheese.Consequently, cheese should be served as close toroom temperature as possible. Another important ruleto follow is that the portion on the plate should,wherever possible, reflect the original shape of thecheese. The consumer must be able to evaluate boththe part of the cheese close to the rind and that in the

middle of the cheese in order to assess the overallevenness of ripening of the paste.

TASTINGFor those who eat simply for nourishment, it’simportant for bread to taste of bread and for cheese tobe recognisable as such. Furthermore, meat, chocolateand fruit are closely bound up with their usual way ofperceiving food without contemplating the sensoryexperiences that they provide. Other people approachfood by applying tasting techniques to it, concentratingon its sensory profile and using sight, touch, smell andtaste to identify its distinctive characteristics. Althoughthe purposes of sensory analysis are identical to thoseof tasting, it is carried out in a different manner, asconsists of the evaluation of a sample by trainedpeople using standardised parameters of evaluationbased on shared, uniform and regulated methods. Thetaster is a person who makes a totally independent

Tasting cheeses

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qualitative/quantitative evaluation of the product,backed by years of experience in the field. Sensorialanalysis consequently assumes that the evaluation isalways performed in ideal tranquil conditions andinvolves a certain number of specially trained peoplewho form the Tasting Panel.

TASTING METHOD1 – Visual Evaluation The outside of the cheese is examined:the whole cheese and the piece; the state and colourof the rind; the presence of designation of origin marksand those of the producer. These signs are usuallypresent either on labels or cut into the crust.After cutting the cheese, the following aspects areexamined: colour of the paste, characteristics of thepaste (smooth, grained, oozing fat or moisture),marbled (presence of characteristic edible moulds, e.g.Gorgonzola), presence of eyes (holes) or any cracks,breaks, flaking, etc. in the paste, thickness of the rind,state of the under-rind.2 – Olfactory Evaluation Olfactory evaluation must be carriedout in a room without any strong odours that couldinterfere with the aromas of the cheese. The cheese is sniffed for a few seconds to identify theoverall intensity of its smell, before breaking it downinto its various components and describing it asthoroughly as possible using the appropriate olfactorydescriptors (e.g. milk, butter).3 – Taste Evaluation (flavour and aroma) When the sample is inthe mouth its flavours and aromas are perceived

simultaneously. The former are detected principally bythe tongue, while the aromas are perceived by the nosevia the retronasal passages connecting the nostrils tothe mouth. A small piece (5–8 grams) of cheese is placed in themouth and slowly chewed, while the taster tries to

identify the sensations that gradually become apparent.The flavours are: sweet, salty, acid, bitter.Piquant, astringent or mouth-puckering, refreshing (likemint), etc. are “trigeminal” physical sensations perceivedby the mucous membranes of the mouth during tasting. The evaluation of the aromas released in the mouthduring chewing involves “retronasal” perception andrequires the use of olfactory descriptors.4 – Evaluation of Structure The structure of a cheese isperceived by touch and can thus be assessed both withthe fingers and in the mouth.During visual examination, the structure of the rind(outer appearance) and the paste (inner appearance) is

Tasting cheeses

evaluated with the fingertips. During the tastingexamination (in the mouth), the structure is assessedby the tactile papillae of the tongue and also with thechewing movement and the dissolving effect of saliva. 5 – Length and Aftertaste These sensations are perceivedafter the cheese is swallowed. Length refers to thelingering of one or more taste sensations alreadyidentified during chewing and is measured in minutesor seconds, while aftertaste indicates the presence of aflavour and/or aroma that remains at the end of tasting.

PAIRINGThe art of pairing cheese with wine can cause a fewproblems, due to the sheer number of Italian andforeign cheeses. However, there are several rules thatcan be followed to ensure a good match between wineand cheese. The first is that the cheese and the winemust offer a comparable level of sensations, so thatthose of the cheese do not overwhelm those of thewine, or vice versa. It is always advisable to follow theprinciple of pairing wines and cheeses from the sameproduction zone. If they are to be the focus of a meal,the selection of cheeses is of fundamental importance.A fresh, soft-paste cheese, with a delicate flavour canbe used to start with, paired with a light, fruity whitewine. It should be followed by gradually more intenseand strongly flavoured cheeses, paired withincreasingly firmly structured and full-bodied wines. Ifthe cheese is served at the end of a meal, perhaps after

braised or roast meat that was teamed with full-bodiedred wines, it is advisable to continue with a cheese thatis suitable for pairing with the same wine, or even amore firmly structured or fortified one, which is perfectwith blue cheeses. Modern restaurants tend to offerdishes constituting a progressive sensory crescendo,and cheeses are teamed with wines, sauces, chutneys,honey, fruit, etc. so that they do not dominate thevarious components of the dish, but enhance theharmony of flavours and aromas.We recommend reading the Torino DOC guide in orderto try the best pairings with local wines. In addition toa detailed description of winegrowing in the provinceof Turin, it also presents the producers, groupedaccording to the main production areas (Canavese,Collina Torinese, Pinerolese, Valsusa) and the winesthat passed the oenological selection by the TorinoChamber of commerce (downloadable fromwww.to.camcom.it/guidavinidoc).

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Tasting cheeses

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Selection SELECTION OF THE TASTING PANEL One of the fundamental aspects of tasting is the useof a panel, in the form of a group of selected trainedtasters. Indeed, despite their training, tasters tend tobe inconsistent over time and from person to person,making it essential to use a large enough group ofthem – referred to as the “panel” – if the tasting is to beconsidered statistically and technically significant.However, not all tasters can be selected for a panel,and it is thus necessary to plan a preliminary stageaimed at choosing and then training the members inorder to be able to count on a unified group with similartraining and skills.The selection and training of the panel is not left up tothe whims of the organisers, but must be carried out inaccordance with the ISO-UNI standards in order tomake it uniform wherever sensory analysis isperformed. In particular, the standards require that theselection be made with several tests that allow theevaluation of the performances of the different tasters,and in particular their capacity of identification and

discrimination. In the first case the tasters are givensolutions with low concentrations of well-knownflavours and aromas and are required to identify themall correctly. In the second case, they are given severalseries of solutions with well-defined flavours that theymust order according to perceived intensity. This is oneof the most interesting selection tests as it allows thetaster’s ability to order flavours to be defined using astatistical value (Spearman’s coefficient), and thusevaluate one of the main sensory activities of thetaster, i.e. the definition of rank among the samples onthe basis of a defined parameter.At the end of the generic selection stage, the standardscall for a variable period of specific training with thesample in order to familiarise the taster with theproduct in question, its production technology and itscharacteristics.In the specific case of this Guide, as the tasters were allmembers of the ONAF and some of them had alsopassed the level-two course, it was decided whenforming the panel to omit the specific training with the

product, which was already considered well known to thetasters, and to focus solely on the selection stage in orderto obtain a particularly skilled tasting group. It is the firsttime that a selection of tasters for a guide has been madebased not on criteria of seniority or experience, butexclusively on the respective performances during tasting,objectively assessed by means of specific tests.

TASTINGS AND DATASHEETS The tastings for this Guide were performed at thepremises of the former Faculty of Agriculture, now theDepartment of Agricultural, Forestry and Food Sciencesof the University of Turin.The anonymous samples, appropriately identified with athree-digit numerical code, as required by theregulations, by staff that did not participate in thetastings, were suitably portioned and presented to thetasters, who evaluated the cheeses using two datasheetsemployed for this purpose by the ONAF.The tastings were held at approximately 7 p.m. and werealways attended by at least five of the selected tasters.Before the tastings and the portioning, the outerappearance of the cheese was also evaluated by thestaff responsible for cutting it. This approach – unlikethe one usually adopted for ONAF tastings, in which theappearance of the whole cheese is examined, followedby that of the portioned cheese – was chosen for tworeasons. The first is that several products had marks

or signs that allowed them to be identified, and thiswould have prevented the tastings being conductedanonymously. The second is that much research on thesubject has revealed how the outer appearance of acheese can condition the taster's evaluation of itsaroma or flavour, creating what is known in jargon as a“halo effect”.

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S electionThe two evaluations were subsequently merged duringdata processing.The two datasheets consisted of a descriptive one andanother for recording scores on a scale from 0 to 100. The first of these was used to define the sensorycharacteristics of the products in terms of theappearance of the paste, smells, flavours, aromas andtrigeminal sensations, using the specific vocabulary ofthe ONAF tasters.The second served for evaluating the perceived quality

by attributing a score for each of the parametersconsidered, i.e. outer appearance, appearance of thepaste, and its taste and smell. Each parameterconsidered contributed to the final score with adifferent weight. In particular, the “smell/aroma”,“flavour” and “structure” parameters played afundamental role in the attribution of the score, eachcounting for 20/100.

SELECTION OF THE CHEESES The data gathered from the tastings were subjected totwo different types of processing depending on thetype of datasheet from which they were drawn. In thecase of the descriptive sheet, the sheets provided bythe different tasters were read for each sample andthe information in them was summarised byeliminating all the adjectives (“very”, “barely”,“intense”, etc.) especially if hedonistic in nature(“pleasant”, “bad”, “good”, etc.).In the case of the quantitative datasheet, the partialscores provided for each sample by each taster wereused to calculate the total score. In order to calculate the overall mean score of thetasting panel for each individual sample, it was decidedto use the mean value after eliminating the highest andthe lowest scores provided by the tasters. This“normalisation” was decided with the purpose of

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preventing a high degree of approval or disapproval bya single taster from influencing the overall average,because the arithmetic mean is a statistical parameterthat is highly sensitive to extreme values. While themedian is not similarly skewed by extreme values, itcould nonetheless provide unrealistic results in thecase of asymmetric distribution.Each cheese was examined twice - once in spring-summer and again in autumn-winter - and the scoresof the two evaluations were thus averaged with thepurpose of obtaining the final score used for inclusionin the Guide, whose lower limit was set at 75/100.

HOW TO READ THE DATASHEETSThe following part describes the selected companiesand products.The company profiles contain a short description of theactivities, where to find the products, and any servicesoffered.The cheese profiles are composed of three tables thatdescribe the following aspects:

CHEESE CHARACTERISTICS provides schematic information on the type of rawmaterial, the technology used, and the maincharacteristics of the cheese;

DESCRIPTIVE DATASEET provides the sensory profile of the cheese as a list ofidentifiable sensory characteristics, known asdescriptors. The olfactory/taste evaluation, expressedusing the technical terms used by the tasters, identifiesthe flavours, smells, aromas and sensations thatdevelop and are perceived during cheese tasting. In thiscase, the descriptors do not indicate flaws oranomalies, as all the cheeses selected scored morethan 75/100;

NUTRITIONAL LABELLING expresses the nutritional qualities of the selectedcheese; for a better understanding of the datasheets, itis advisable to read the chapter entitled “Knowing andTasting“.

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CHARACTERISTICS OF MILK AND TECHNOLOGY USED FOR PRODUCTION

Milk category

Characteristics of milk

Milk or whey technology

Coagulation of milk or whey

Shows the species of animal from which the milk is obtained. The term “mixed” denotes cheese made from a mixture of milk from two or three different species (e.g. cow’smilk and goat’s milk)

Meaning:“whole” – milk whose fat content has not been modified following milking;“semi-skimmed” – milk that has had part of the fat removed prior to cheese-making;

cowgoat

sheepmixed

semi-skimmed

DDEESSCCRRIIPPTTIIOONN NNOOTTEESS

Denoting:“raw” – milk that has not been subjected to heat treatments above 40 °C prior to cheese-making;“pasteurised” – milk that has been subjected to heat treatment between 63 and 88 °C for variable periods prior to cheese-makingThe milk or milk whey is heated at high temperatures (T°) of 85–90 °C prior to coagulation

rawpasteurised

high T° heat treatment

Indicates the technology used to coagulate the milk or whey (see chapter entitled “From Milk to Cheese”

acid or lacticrennet

acid-rennetheat-acid

CHEESE CHARACTERISTICS

whole

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DAIRY PRODUCT SPECIFICATIONS

Dairy technology used to obtain the paste

Consistency of paste

Ageing

Diameter or side

Height or length

Average weight

the term indicates whether the curds have been heated after breaking; the temperature varies according to the type of cheese being made:“raw paste” - the curd is not heated above 40 °C;“semi-cooked paste” - the curd is not heated above 46 °C;“cooked paste” - the curd may be heated to temperatures between 47 and 65 °C

indicates the consistency of the paste according to moisture content, expressed as a percentage“soft”: over 45% “semi-hard”: between 45 and 40%“hard ”: under 40%

rawsemi-cooked

cooked

softsemi-hard

hard

DDEESSCCRRIIPPTTIIOONN NNOOTTEESS

ageing of cheese at the time of sale and/or consumption:“fresh”: within 10 days of production“semi-aged”: less than 60 days“aged”: over 60 days from production

freshsemi-aged

aged

Dimension of the whole cheese, expressed in centimetrescm

“height” refers to the measurement in centimetres of the side of the cheese contained between the two round or rectangular upper and lower faces; “length” refers to the measurement of a cheese log or rollcm

weight of the whole cheese expressed in grams or kilograms, depending on sizeg – kg


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Visual and tactile examination

Sensory examination

EXTERNAL APPEARANCE description of the whole cheeseShapeRind

Colour

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DDEESSIIGGNNAATTIIOONN NNAAMMEE OOFF TTHHEE CCHHEEEESSEE IINN FFUULLLL

DESCRIPTIVE SHEET

INTERNAL APPEARANCE examination of the internal part of the cheese (known as paste) after cutting Colour and under-rind description of the paste beneath the rind; colour and thickness may vary according to type of cheese and

ageingEyes presence of holes of different shapes, sizes and quantity according to the type of cheeseMarbling notes on the presence of edible moulds typical of the productStructure and breaks consistency of the paste to the touch and presence of any openings other than eyes

description of the outer surface of the cheese (smooth, wrinkled, washed, mouldy, treated, etc.)some cheeses are rindless

EXAMINATION OF PASTE Sensory assessment (smell, taste, touch) SmellFlavoursAromasTrigeminal sensations valutazioni olfattivo-gustativo e tattile del cheese StructureNose-palate length

geometric shape

description of the colour of the rind; in the case of rindless cheese, no colour is indicated

See chapter entitled “Recognising and Tasting”Sensory description (nose-palate) of cheese, expressed using descriptors (sweet, bitter, acidic, salty,butter, yogurt, vegetal, straw, hazelnut, etc.) identifies the flavours, smells, aromas and sensations thatdevelop and are perceived during tasting. The terms used by the tasters do not denote flaws orabnormalities, but describe the sensory profile of the product and are listed in diminishing orderaccording to their perceived intensity (from most intense to least intense).The examination of the structure, by means of chewing, describes the characteristics of the paste of thecheese (soft, melting, elastic, hard, gluey, grainy, crumbly, etc.).The length of the nose and palate indicates how long the sensations perceived during tasting linger afterswallowing (faint or weak, intense, very intense).

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TASTE EXAMINATION

TASTE–OLFACTORY EXAMINATION

FLAVOUR

TRIGEMINAL SENSATION

acidic - bitter - sweet - salty (savoury)

piquant, astringent, pungent, fresh

TASTE – AROMA

OLFACTORY EXAMINATION

FAMILIES DESCRIPTORS

Lacticfresh milk, fresh curds, cream, butter, cooked milk, melted butter, buttermilk, buttermilkwhey, acid curds

freshly mown grass, hay (dried grass), straw, silage, fresh vegetables, boiled vegetables(cabbage, potato), wood (wood shavings), mushroom, humus, bran, yeast, rain-soaked earth,flowers (rose, violet, etc.), honey

fresh fruit (citrus fruit, apple, etc.), nuts (walnut, hazelnut, almond, etc.), dried fruit,fermented fruit (alcoholic sensation), olive oil

toasted nuts, baked onion, caramel (caramelised), soft toffee, coffee, bitter chocolate, smoky,burnt, baked butter (croissant)

goat (hircine), sheep, meat (amino acids), meat broth, damp fleece, barn, leather

pepper, nutmeg, cloves, mint, vanilla

fatty acids (fermented butter), fermented, rancid, ammonia, acetic, sulphurous, soapy (fat,beeswax), lipolysis (pungent, aged, Pecorino-like), mouldy, putrid, ethanol (ethylic acid)

Vegetal

Fruity

Toasty

Animal

Spicy

Other

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NUTRITIONAL DATA

EnergyFatof which saturated fatty acidsCarbohydrates of which sugars ProteinsSalt

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NUTRITIONAL LABELLING The term “nutritional labelling” or “nutritional statement” refers to informationallowing consumers to choose the foods most appropriate to meet theirnutritional requirements, which may vary according to age, gender or particularhealth conditions. The nutritional statement, which has been compulsory forpackaged food labelling since December 2016, shows first the energy value inkJ (kilojoules) and then in kcal (kilocalories), namely how much energy the foodcan provide. It is calculated by considering the contributions of the differentconstituents, which are mainly proteins and fats in mature cheese, while forfresh cheese there are also still sugars present, like lactose. Fat is certainly thecomponent highest in calories, the percentage varying for a number of reasonsthat include how the animal was fed. The fat contains different amounts ofsaturated, monounsaturated and polyunsaturated fatty acids. Each of the lattercomprises a chain of carbon atoms, of different lengths, said to saturated ifconnected by a single bond, monounsaturated when linked by one or moredouble bonds, and polyunsaturated when the bonds are multiple, which isimportant from a nutritional point of view. It should be noted that the nutritionalstatement is no longer required to declare cholesterol value, since the arterial

build-up of this particular fat does not derive solely from food but the body alsoproduces its own, so a balanced diet is vital for helping prevent excessive levels. An innovative aspect of the new nutritional statement is that salt levels areshown. This does not mean the amount of salt used as a condiment but theamount of sodium multiplied by 2.5. Other minerals, like calcium and phosphorus, are present in cheese and playan important role in the human body.

NUTRITIONAL LABELLING

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AVERAGENUTRITIONALVALUES PER 100 g

kJ / kcal

gggg

gg

LOCATION OF THE SELECTED COMPANIES

1 Società AgricolaAgrisapori

2Azienda AgricolaAgù Chiaffredo

4Azienda AgricolaCottino Giorgio

5Azienda AgricolaDurand Canton

6Azienda AgricolaFranza Ornella

7Azienda AgricolaGomba Domenico

3Azienda AgricolaBermond Daniele

8Azienda AgricolaI Castagni

9Azienda AgricolaLa Capra Canta

12Azienda AgricolaTasso Ferdinando

13Azienda AgricolaValle Orco

14Azienda AgricolaZucca Maddalena

15 CascinaFontanacervo

16 CaseificioLongo

17 CaseificioPezzana

19 CaseificioUberti-Foppa

20 CaseificioValli di Lanzo

21Fiorendo 22FormaggeriaCà du Roc

23 Coop. AgricolaIl Trifoglio

10Azienda AgricolaLa Cascina dell’Allaas

11Azienda AgricolaLa Cascinassa

18 CaseificioQuaranta

he companies T3311

and cheeses selected

he companies

Strada della Franca, 3/110040 PRALORMO (TO)Tel. +39 011 9481883Cell. +39 339 [email protected]

Dairy Type farmProduction all year roundLivestock cattle loose stabled and atpasture all year round, depending onweather conditionsBreed Friesian and Piedmontese no. heads: 300 (90 lactating)

The farm covers an area of approximately 150Piedmontese giornate (approx. 57 hectares), aconsiderable part of which has been maintained in itsoriginal spontaneous woodland state. The younggeneration that enterprisingly runs the farm hasintroduced many new products and services. In additionto the production of cheeses and ice creams, it alsooffers guided tours of the farm and the opportunity for aclose look at the production processes with specialworkshops allowing visitors to see the various stagesinvolved in the transformation of milk into ice creams,yogurts and cheeses.

Points of saleDirect farm sales Tuesday-Friday (3.00-7.00 p.m. / 8.30-11.00 p.m.) and Saturdayand Sunday (10 a.m.-11.00 p.m.); openingtimes variable according to season:calling ahead advisable.

Present at the Sagra del Peperone inCarmagnola and Messer Tulipano atPralormo Castle. Products-services

Fresh and aged cheeses of various types - Yogurt - Ice creams - Production and saleof meat (family pack).Bar - Play area - Educational Farm - Rooms for receptions and parties.

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S ocietà Agricola Agrisapori

CHEESE CHARACTERISTICSMilk category Characteristics of milkMilk technologyCoagulation Dairy technology of pasteConsistency of pasteAgeingDiameter Height Average weight

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DESCRIPTIVE SHEETDDEESSIIGGNNAATTIIOONN FRESCOTtto

VISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION

EXTERNAL APPEARANCEShapeRindColour

Frescot is a robiola-type cheese. Themilk is left to stand at a temperature of 18°C for approximately 24 hours before use.

NUTRITIONAL LABELLING (according to Italian Legislative Decree no. 77 dated 16/02/1993, valid until 12/12/2014)

Energy value

ProteinsCarbohydratesof which sugars (lactose)FatsMoisture

Cheese: FRESCOT

AVERAGE NUTRITIONAL VALUES PER 100 g

220 kcal920,5 kJ15,11 g2,57 g2,57 g16,57 g63,71 %

INTERNAL APPEARANCEColour and under-rind

White porcelain

Eyes AbsentMarbling AbsentStructure and breaks Soft,

spread

EXAMINATION OF PASTESmell Yogurt, acid milk,

butter, wheyFlavours Acid, sweet, bitterAromas Yogurt, whey,

vegetableTrigeminal sensations

Pungent, freshStructure Melting, spread,

grainyNose-palate length

Medium

UndefinedAbsent--

cowwholerawacidic-rennetrawsoftfresh10 cm3-4 cm300 g

1

2

Via del Castello 1910069 - Villar PerosaTel. +39 0121 514352Cell. +39 329 [email protected]: La formaggeria di Agù

Dairy Type farmProduction all year roundLivestock cattleBreedMontbèliardNo. heads 35/40 lactatingPasture the herd is taken to the pasturefrom spring to late fall, depending onseasonal trends, both in the valley andin alpine pasture

ALPINE PASTURE (2035m) Località Selleries 10060 RoureCell 329 2184128

Alpine Pasture Period from mid-June to the end ofSeptember (depending on weatherconditions), with direct sales.Accommodation available at theRifugio Selleries next to the dairy.

Points of saleVillar Perosa, Monday–Sunday .Opening times: 8.30-12.00 a.m. /3.00-7.00 p.m. It is advisable totelephone ahead.

MarketsCavour (Tuesday morning)Perosa (Wednesday afternoon-Sunday)Dubione-Pinasca (Thursday morning)San Germano (Friday morning).

Products-servicesFresh tomino, primo sale, toma d’alpeggio, tometta flavoured with chilli, blackpepper, rosemary, oregano, basil, thyme, juniper, Provençal herbs, chives andmint, blue cheeses, ricotta, butter, brus and yogurt.

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Azienda Agricola Agù ChiaffredoA

The farm and adjoining dairy are located in VillarPerosa. During summer operations are transferred tothe Alpine pastures at Selleries, over 2,000 metresabove sea level, in the magnificent setting of theOrsiera-Rocciavrè Natural Park. It is one of the highestAlpine pastures in the Val Chisone. The 35-40 lactatingMontbéliarde cows, at pasture from mid-June to the

end of September, are capable of producing enoughmilk to make over 700 Plaisentif cheeses per season, inaddition to the other cheeses.

Plaisentif, Plaisentif, is a toma producedin the Alpine pastures in full bloom (mid-June–mid-July), hence its alternative nameof “Cheese delle viole” (“violet cheese”). Theproduction area is concentrated in the ValChisone, where its manufacture isdocumented at least as far back as fivecenturies ago. In 2007 the producers ofPlaisentif formed an association andregistered their cheese trademark andproduction protocol with Torino Chamberof commerce. Around 1,000 Plaisentifcheeses are produced annually, eachnumbered and branded. The “FFiieerraa ddeellPPllaaiisseennttiiff” (“Plaisentif Fair”) is held inPerosa Argentina on the third weekend ofSeptember, during the “PPooggggiioo OOddddoonneeTTeerrrraa ddii CCoonnfifinnee” event, offering gourmetsthe opportunity to purchase the legendarycheese. Agù’s Plaisentif bearsthe manufacturer’s name,CE mark and batchnumber.

DESCRIPTIVE SHEETDDEESSIIGGNNAATTIIOONN PLAISENTIFo


SENSORY EXAMINATION

EXTERNAL APPEARANCEShapeRind

Colour


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Cheese: PLAISENTIF

Milk category Characteristics of milkMilk technologyCoagulation Dairy technology of pasteConsistency of pasteAgeingDiameter Height Average weight

NUTRITIONAL DATA

Energy value



341 kcal1429,0 kJ25,16 g0,00 g0,00 g26,74 g41,3 %


Golden yellowthin rind

Eyes Small, even, widespread

Marbling AbsentStructure and breaks Elastic, firm,

hard

EXAMINATION OF PASTESmell Yogurt, butter, parmesan,

fermentedFlavours Sweet, salty, acidicAromas Fermented, yogurt, cooked

milk, yeasts, parmesanTrigeminal sensations

PiquantStructure Soft, melting, firm, hard, glueyNose-palate length

Medium

Regular cylindricalSmooth, clean, brandedGray

cowwholerawrennetrawsemi-hardaged20 cm8 cm1,8-2 kg

2

Cheese trademark featured in the production protocol

3

zienda Agricola Bermond DanieleA

Fraz. San Sicario, 1 Cesana Torinese (TO)Tel. +39 0122 811228Cell. +39 346 [email protected] www.barbagust.com

Dairy Type farmProduction year roundLivestock cattle and goatsPasture almost year roundBreed almost year roundCattle (Valdostana Pezzata Rossa)heads 45 (20 lactating)in alpinepasturegoats (Chamois Coloured Goat)heads 30 (30 lactating)

The Azienda Agricola Bermond is located in the SanSicario district, about 4km from Cesana T.se, at an altitudeof 1560m, in a panoramic position with a view over thevalleys surrounding Cesana and the peak of MountChaberton. The farm was founded by grandfather Danieleand developed significantly in the early 2000s, first withthe building of the dairy and later with the opening of theBarba Gust agritourism facility, about 100m from the

dairy. It is open all year round, offering visitors bothcatering services, where they may sample the farm’s ownand other local products, as well stay over in the farm’scosy rooms. The dairy is the realm of Daniele, whosepassion and skill produce countless types of excellentcheeses. For Daniele Bermond the only way to run a farmis to respect the environment, ensuring the wellbeing oflivestock, and exploiting the district in a positive way.

Alpine pastureAlpeggio di San Sicario at 1800 m.

Alpine Pasture Period summer from July to September(depending on weather conditions) onthe Alpeggio di San Sicario at 1800 m

Products-servicesFresh cheese (cow and goat tomino); ricotta (cow); ripe and marbled cheeses(cow and goat); fresh pasteurized milk, butter and ice cream (only in theagritourism facility).The dairy farm also produces charcuterie (raw salamis, cotechino, coppa,pancetta, fatback) and Prosciutto Crudo dell’Alta Val di Susa a cured ham alsoknown as Prosciuttello della Val di Susa. This ham is one of Piedmont’s freshmeat preparations listed in the “Prodotti Agroalimentari Tradizionali” registeras a traditional agrifood product (G.U. 143, 21/06/2016).

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Points of saleFarm shop open Monday to Sunday atthese times:10am - 12pm / 2pm - 4pm (please call inadvance).

The Bermond dairy’s products aredistributed by the Macelleria Di Palma,in Cesana T.se (fresh pasteurized milk);La Scursa, in Bardonecchia (milk andcheeses).


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Toma di capraBermond’s Toma di Capra is a mature goatcheese (aged 60–120 days in the sampletasted by the panel), produced fromEaster to late October, available untilChristmas. During the ageing period therind is washed with salted water, but therind turns grey, not the red-orange typicalof washed rind cheeses. Despite beingmade with 100% goat milk, it has astriking pale yellow paste, most likely dueto where the goats graze. A pleasantcheese with characteristic, lingeringaromas.

Formaggio: TOMA DI CAPRA

DESCRIPTIVE SHEETDESIGNATION TOMA DI CAPRA


SENSORY EXAMINATION


IINTERNAL APPEARANCEColour and under-rind

white with yellow tinge

Eyes AbsentMarbling AbsentStructure and breaks Soft

EXAMINATION OF PASTESmell Milk, butter, grass, hazelnutFlavours Tangy, mildAromas Milk, dried fruitTrigeminal sensations Slightly piquantStructure Soft, solubleStructure and breaks

Very intense

Round EvenPale grey with light bloom

goatwholerawrennetrawsemi hardmature15cm8 – 12cm1 – 1.2kg

NUTRITIONAL DATA

Energy value


351kcal1,469kJ26.16g0.00g0.00g27.37g38.65%



NUTRITIONAL DATA

Energy value



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Bermond’s Robiola di San Sicario is atypical goat robiola cheese. It is producedfrom March to October using milk from asingle milking. A very fresh cheese, withvery moist paste that must be consumedquickly to enjoy the best of the intensetaste and aromas it unleashes.

Formaggio: ROBIOLA DI SAN SICARIO


DESCRIPTIVE SHEETDESIGNATION RICOTTA


SENSORY EXAMINATION


217kcal901kJ13.00g2.24g2.24g17.36g63.75%


WhiteEyes AbsentMarbling AbsentStructure and breaks Soft, spreadable

EXAMINATION OF PASTESmell Whey, fresh milk, creamFlavours TangyAromas Yogurt, milk, butterTrigeminal sensations AbsentStructure Very soft, soluble Structure and breaks

Intense and lingering

Round Absent-

goatwholerawlacticrawsoftfresh5cm12 – 15cm300 – 400g

3

Località Case Belgiovanni 92Rocca CanaveseTel. +39 011 9239825 Cell. +39 335 5438919www.aziendaagricolacottino.itinfo@aziendaagricolacottino.it

Dairy Type farmProduction all year roundLivestock loose stabled and at pasture, depending on weather conditionsBreed Saanen goats No. heads 150 (120 lactating)

Points of saleFarm shop open Monday–Saturday(closed on Thursdays), also open onSundays during the summer.It is advisable to telephone ahead.

Products-servicesRicotta and fresh cheeses, also with flavourings, aged and blue cheeses.Farm tours for schools. Barbecue area.

AAzienda Agricola Cottino Giorgio

4400

4

Several years ago the farm moved from its originallocation in the Val di Viù to the scenic hills of RoccaCanavese, not far from Turin. Today the farm, dairy and cheese-ageing room arehoused in an renovated old farmstead, while GiorgioCottino and his wife continue to share the running ofoperations, with Ornella chiefly responsible for the dairy. It produces a wide range of fresh and aged cheeses, allmade from goat’s milk. Daughter works in the business, mainly running in theagritourism restaurant, which serves typical Canavesedishes in addition to the dairy’s own produce.

NUTRITIONAL DATA

Energy value



4

4411

This Ricotta is made from the whey thatseparates from the goat’s milk in theproduction of the cheeses. 10% of wholemilk is added to the heated whey, and thismixture is heated again until it reaches atemperature of approximately 85 °C. Thericotta is removed from the vat with aslotted spoon and placed in perforatedbaskets, where it is allowed to drain.

Cheese: RICOTTA DI CAPRA

Milk category Characteristics of milkWhey technologyCoagulation Dairy technology of pasteConsistency of pasteAgeingDiameter Height Average weight

DESCRIPTIVE SHEETDDEESSIIGGNNAATTIIOONN RICOTTA DI CAPRA


SENSORY EXAMINATION


195 kcal815,8 kJ8,7 g3,27 g3,27 g16,33 g68,98 %


Ivory whiteEyes AbsentMarbling AbsentStructure and breaks

Grainy, crumbly, soft, spread

EXAMINATION OF PASTESmell Cream cooked, butter, wheyFlavours SweetAromas Whey, caramelised,

cooked milkTrigeminal sensations

AbsentStructure Soft, grainy, crumbly, meltingNose-palate length

Medium

Cylindrical irregularAbsent--

goatwhey + 10% milk wholehigh T° heat treatmenthot - acid--softfresh10 cm6 cm300 g


NUTRITIONAL DATA

Energy value


4

4422

CHEESE CHARACTERISTICS Spumonihave a creamy consistency andare piped in swirls into chocolate cases, likepetits-fours, using a pastry bag. This cheeseis also available flavoured with herbs,spices and fruit (chives, black pepper, chilli,pink peppercorns, green peppercorns,blueberries, raisins, candied pineapple).

Cheese: SPUMONE


DESCRIPTIVE SHEETDESIGNATION SPUMONE


SENSORY EXAMINATION


210 kcal881,3 kJ13,25 g2,45 g2,45 g16,41 g67,44 %


white milkEyes AbsentMarbling AbsentStructure and breaks Soft,

foamy, yielding

EXAMINATION OF PASTESmell Whey, milk, vegetable, yogurt,

animalFlavours Acidic, sweet, savouryAromas Vegetable, yogurt, milkTrigeminal sensations

PungentStructure Soft, gluey, melting Nose-palate length

Intense

UndefinedAbsent--

goatwholepasteurisedacidic-rennetrawsoftfresh----150 g


NUTRITIONAL DATA

Energy value




4

Cheese: TOMA ROBIOLA

4433

Toma robiolacheese is produced everyother day, all year round. The processinvolves the use of mesophilic starterculture and liquid rennet; the resultingcurds are transferred to perforatedmoulds to shape the cheese and drain offthe whey. The cheeses are turned overtwice and dry salted with table salt. Theyare then transferred to the ageing room,where the characteristic light mouldforms on their rind.


DESCRIPTIVE SHEETDESIGNATION TOMA ROBIOLA


SENSORY EXAMINATION

EXTERNAL APPEARANCEShaperindColour

351 kcal1469,4 kJ26,16 g0,00 g0,00 g27,37 g38,65 %


Ivory white, regular,visible under-rind, extensive

Eyes Small, plentiful, widespread

Marbling AbsentStructure and breaksHard, crumbly,

pinstripe, firm

EXAMINATION OF PASTESmell Wax, fatty acids

(butter fermented), soapy (beeswax), vegetable, fermented

Flavours Sweet, acidulous, bitter, savouryAromas Almond, hazelnut, waxy,

fermented, sulphurousTrigeminal sensations

PiquantStructure Hard, crumbly, dry, grainyNose-palate length

Intense

Cylindrical, evenEven, hard, mouldyPale yellow

goatwholerawrennetrawhardaged18 cm6-7 cm1 kg

The farm is led by Franco in 1989 and then full-time since1996 also by his wife Daniela. The company moved forthe summer on the alp (Alpe Bancet) already used by hisfather and uncles, where the essences of the alpine floraare transferred into the milk and then the cheese.The productions, in addition to cow's milk, goat's milk isalso used and sheep, which the women of the family (andthe mother of Daniela Franco) transform in the twolaboratories production one downstream and the other in

the mountain pastures. To really understand this kind ofproducts the advice is to get in Alpeggio to know thewonderful views and the reality of the alpine pasturesfrom which it originated milk. This can certainly be anexcuse for a nice summer excursion. The alp is accessibleby mountain bike or on foot, and after a long and veryscenic but challenging climb, you reach the goal you cangaze at the peak of Monviso and the view of the wholevalley.

ALPINE PASTURE Alpe Bancet (2.249 m) Val Pellice

Alpine Pasture Period From July to the end of September,depending on weather conditions. The Alpine pasture is the highest inthe Val Pellice (2249 m) and is located

approximately 18 km from BobbioPellice and 10 km from the hamlet ofVillanova. It is reached by a steep,narrow dirt track. The final part of thetrack is very narrow and the bendsrequire at least two or threemanoeuvres to negotiate them, evenin a small car. A 4-wheel drive or off-road vehicle is recommended.

Points of saleDirect sales at the farm in Bobbio Pellice and at the Alpine pasture. It is advisableto telephone ahead.Products-servicesAged cheeses made from cow’s and goat’s milk, fresh and aged ricotta (Saras).

Azienda Agricola Durand Canton Franco

Borgata Gentogna, 2 10060 Bobbio Pellice (TO)Tel. +39 0121 957836 Cell. +39 [email protected]

Dairy Type farmProduction all year roundLivestock cattle, goats and sheep loose stabled in Bobbio Pellice Breed Tyrolese Grey and Barà-Pustertaler no. heads: 50 (35 lactating)Alpine Chamoisee and Grey Goat of LanzoValleys (known as Fiurinà) no. heads:50Frabosana sheep no. heads: 100

5

4444

NUTRITIONAL DATA

Energy value



5

Toma d’AlpeggioThis cheese is produced using the classictoma method. In winter (January-February), the cow’s milk is supplementedwith part sheep’s milk.

Cheese: TOMA D’ALPEGGIO

4455


DESCRIPTIVE SHEETDESIGNATION TOMA D’ALPEGGIOVISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION


320 kcal1341,8 kJ23,4g0,00 g0,00 g25,21 g44,69 %


Pale yellow. Visible under-rind

Eyes Great, irregularMarbling AbsentStructure and breaks Firm, elastic, soft

EXAMINATION OF PASTESmell Fermented, ammonia,

mouldy, Cooked milk, wheyFlavours Acidic, savouryAromas Parmesan, fermented, melted

butter, waxyTrigeminal sensations

PiquantStructure Hard, dry, chalky, sandyNose-palate length

Intense

Cylindrical evenMouldy, smoothLight gray

cowwholerawrennetsemi-cookedsemi-hardaged35 – 40 cm5 – 10 cm7 – 8 kg


NUTRITIONAL DATA

Energy value



5

4466


Cheese: SARAS DEL FEN

Milk category Characteristics of milkWhey technology

Coagulation Dairy technology of pasteConsistency of pasteAgeingDiameter Height Average weight

DESCRIPTIVE SHEETDESIGNATION SARAS DEL FEN


SENSORY EXAMINATION


448 kcal1877,0 kJ9,84 g0,83 g0,83 g45,07 g39,79 %


Ivory white,no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Hard, firm, dry,

grainy

EXAMINATION OF PASTESmell Aged, gorgonzola, fermented,

butter, cream, yeastFlavours Sweet, acidic, saltyAromas Gorgonzola, cooked milk,

grassy, butterTrigeminal sensations

PiquantStructure Hard, dry, firm,

sandy, mealy, granularNose-palate length

Intense

SphericalMouldyGreen-brown

cowwhey + 7% milk whole high T° heat treatmenthot - acid--hard crumblysemi-aged----1 - 1.3 kg

Saras del Fen is an aged ricotta that isa speciality of the Val Pellice; theproduction protocol issued by theAssociazione Produttori Saras requiresthe product to be sold after 21 days ofageing and wrapped in Festuca hay, asSaras was traditionally aged andtransported in hay. The Piedmontese term“seiras” is derived from the Latin serum(meaning whey), hence the local dialectname Saras.Duran Canton Franco belongs to theManufacturers Association Saras del Fen.

6

4477 Reg Rinera 8 – Fraz. Drussacco 10080 Vico Canavese (TO)Cell. +39 347 6652088 [email protected]

Dairy Type farmProduction all year roundLivestock cattle Breed Red Pied, Austrian Simmentalno. heads 20 (10 lactating)Pasture from April to the end ofNovember, depending on weatherconditions.

The farm located in the area of Canavese and preciselyin Valchiusella at an altitude of 800 m, was born withparents Franza the company is now run by his daughterOrnella. About 50 years ago started the production ofthe Val Civrin Chiusella recovering and following thepractices handed down from family members. For theproduction of cheese is used exclusively the milkproduced by the leaders in the company.

Points of saleDirect sales at the farm.It is advisable to telephone ahead.

Products-servicesFresh cheeses (Tuma‘d Trausela) to order and aged cheeses (Val Civrin Chiusella).

zienda Agricola Franza OrnellaA

NUTRITIONAL DATA

Energy value


6

4488

CHEESE CHARACTERISTICS Civrin della Val Chiusella is atraditional product of the Val Chiusellaand is briefly aged for around a couple ofweeks. A few years ago a producers’association was established that hasdrawn up a production protocol.

Cheese: CIVRIN DELLA VAL CHIUSELLA


DESCRIPTIVE SHEETDESIGNATION CIVRIN DELLA VAL CHIUSELLA


SENSORY EXAMINATION


321 kcal1342,8 kJ20,24 g0,00 g0,00 g26,64 g46,97 %


Ivory white with pale yellow hue, thin under-rind, not evident even

Eyes Few, almost absent, small eyes, widespread

Marbling AbsentStructure and breaks Hard, moist, firm,

elastic, deformable, without discontinuity

EXAMINATION OF PASTESmell Ammonia, yogurt, fermented,

animal, butter fermentedFlavours Acidic, bitter, saltyAromas Whey, yogurt, fermented,

animal, butter fermentedTrigeminal sensations

PiquantStructure Crumbly, soft, chalky, meltingNose-palate length

Intense

Cylindrical, evenClean, smooth, evenLight gray

cowwholerawrennetrawsemi-hardsemi-aged14 - 15 cm4 - 5 cm0.8 - 1 kg


7

4499

Via Torino, 199/3 San Francesco Al Campo (TO) Tel.+39 011 [email protected]

Dairy Type farmProduction all year roundLivestock cattle Breed Friesian no. heads 150 (75/80 lactating)

During the 1960s Giuseppe and Laura Gombaestablished a dairy farm, with new cows, in thecenturies-old Cascina Villa Re. Today the farm is runby their son Domenico, aided by the family. Over theyears, the owner implemented a programme focusingon animal welfare, paying particular attention to themanagement of livestock and the milk productionchain. The satisfying results led the farm to commencedirect sales of high-quality raw milk.

This led in turn to the idea of building a little dairy touse all the farm’s milk. Since 2008, the dedicated MariaGrazia has been working in it to make different kinds ofcheeses and a wide variety of dairy products likericotta, yogurt and puddings. The owners also paygreat attention to local traditions, continuing theproduction of the dairy’s flagship “Tuma mola del Re”cheese.

Points of saleDirect sales at the farm shop (opening times; 8.30-12.00 a.m. and2.00-6.00 p.m. - closed on Sundaysand holidays)It is advisable to telephone ahead.

The farm has a vending machine fromwhich customers can purchase itsfresh milk and dairy products 24/7.

Products-servicesSale of raw milk, fresh and aged cheeses, cheese flavoured with chilli, thyme,rosemary, juniper berries, etc., fresh ricotta, yogurt (12 flavours), puddings(vanilla and chocolate).

zienda Agricola Gomba DomenicoA

NUTRITIONAL DATA

Energy value


7

5500


CHEESE CHARACTERISTICScowskimmed to 50%rawacidrawsoftfresh8 cm3 cm120 g

Tuma mola del Re is a very freshunsalted cheese made without the use ofrennet for curdling.It is made from an oldrecipe from the area on the borderbetween the Canavese region and the Vallidi Lanzo, which has been handed downthrough the generations.“Tuma mola” is a product listed as acheese in the Piedmontese “ProdottiAgroalimentari Tradizionali” register (G.U.N. 143, 21/06/2016.

Cheese: TUMA MOLA DEL RE

DESCRIPTIVE SHEETDESIGNATION TUMA MOLA DEL RE


SENSORY EXAMINATION


154 kcal644,9 kJ9,5 g2,23 g2,23 g11,9 g73,16 %


WhiteEyes AbsentMarbling AbsentStructure and breaks Soft, elastic,

firm, moist

EXAMINATION OF PASTESmell Butter, whey, yogurt, sulphurousFlavours AcidicAromas Yogurt, cream, whey, vegetableTrigeminal sensations

PungentStructure Soft, melting, glueyNose-palate length

Medium

Truncated cone in basketAbsent--


NUTRITIONAL DATA

Energy value



CHEESE CHARACTERISTICScowwholerawrennetrawsemi-hardsemi-aged10 cm4 cm250 g

7

5511

Rotondella is a cheese with a bloom onthe rind, meaning that it is covered in acharacteristic layer of white mould.

Cheese: ROTONDELLA

DESCRIPTIVE SHEETDESIGNATION ROTONDELLAVISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION


338 kcal1417,0 kJ20,78 g0,00 g0,00 g28,37 g47,22 %


Ivory white,no under-rind

Eyes Plentiful, small

Marbling AbsentStructure and breaks Soft,

deformable, malleable, moist

EXAMINATION OF PASTESmell Milk, fermented, yogurtFlavours Acidic, sweet, savouryAromas Fermented, butter, yogurtTrigeminal sensations

PiquantStructure Soft, gluey, deformable, meltingNose-palate length

Medium

Cylindrical, evenBloom, evenYellow


8

5522

Azienda Agricola “I Castagni” was founded by MauroGarbolino in 2000 as a purebred Saanen and AlpineChamoisee goat farm. Formerly a restaurant owner inTurin, the idea for this new venture came to Mauro whenhe saw the windows of a cheese shop full of Italian andFrench cheeses. His desire to change lifestyle and returnto the area where he was born led him to move to theValli di Lanzo and start producing cheeses like hisparents and aunts and uncles, also with the goal ofpromoting and preserving the high value of his birthplace.

Mauro makes the cheeses with the assistance of his wifeand although the dairy vaunts modern equipment, heuses the techniques learned from his parents and time-honoured processes gleaned from research carried out inthe area.The ageing room, with its distinctive vaulted ceiling, is astone cellar formed by a natural cave, whosemicroclimate contributes to the sensorial characteristicsof the cheese.

Via Mottera 1110070 - Chialamberto (TO)Tel. +39 0123 506254Cell. +39 333 4109864

Dairy Type: farmProduction: from February to NovemberLivestock: goatsBreed: Saanen and Alpine Chamoiseeno. heads: 120Pasture: 1000 metres above sea level in Chialamberto (TO)

Pasture PeriodApproximately 200 days a year fromspring to autumn, depending onweather conditions.

Products-servicesChevrin delle Valli di Lanzo, pure goat’s milk ricotta, toma, tomino and Blu diCapra cheese.

Azienda Agricola I Castagni

Points of sale Farm shop: Monday, Wednesday, Thur-sday, Saturday, Sunday 8.00-12.00 a.m. /5.00-8.00 p.m.

Tuesday, Friday afternoon only 5.00-8.00 p.m.It is advisable to telephone ahead.

NUTRITIONAL DATA

Energy value


8

5533

CHEESE CHARACTERISTICSMilk category Characteristics of milkWhey technology


goatwhey + 10% milk wholehigh T° heat treatmenthot - acid--softfresh8 cm8 cm150 g

Cheese: RICOTTA DI CAPRA

DESCRIPTIVE SHEETDESIGNATION RICOTTA DI CAPRA


SENSORY EXAMINATION


227 kcal952,4 kJ10,16 g2,61 g2,61 g19,6g65,53 %


WhiteEyes AbsentMarbling AbsentStructure and breaks Soft, mealy,

spreadable

EXAMINATION OF PASTESmell Milk, cream, whey, animal,

butter Flavours SweetAromas Hazelnut, cooked milk, cream,

vegetable, dryTrigeminal sensations

AbsentStructure Soft, sandy, melting, glueyNose-palate length

Intense

Truncated cone in basketAbsent--


Ricotta has ancient origins. Indeed,in chapter seven of his De re rustica,the ancient Roman agriculturalwriter Columella (1st century AD)describes the production techniquesfor ricotta. Furthermore, the name bywhich it is known today is derivedfrom the Latin recoctus (“re-cooked”), clearly referring to itspreparation technique. The farmmakes this product using thetraditional method. The whey isheated to a temperature of around 60°C, then goat’s milk is added beforeheating further until the proteins inthe whey coagulate. The solids areremoved with a slotted spoon andtransferred to baskets to becomedelicate, tasty ricotta.

Via Prabina 83 10060 Bibiana (TO) Tel. +39 0121.55181Cell. +39 [email protected]

Dairy Type farmProduction from March to mid-NovemberLivestock : goats loose stabled with op-portunity for pasture year round, depen-ding on weather conditionsBreed Alpine Chamoisee goatsno. heads: 76 (60 lactating)

The family-run farm is located in the historic littletown of Borgata Rossa, in the Bibiana hills. It originallyraised Piedmontese cattle, but switched to organicgoat farming in 2007, focusing on the AlpineChamoisee breed. Following the construction of thedairy, it also started to make cheeses.It is an all-female venture, enthusiastically run byLuisella Rosso, who is always happy to show off herfarm and the surrounding area of hills, woods andmeadows, where her goats graze daily.

Points of saleFarm shop open Monday - Sunday 9.00 -12.30 a.m. and 2.00 - 6.00 p.m.It is advisable to telephone ahead.

MarketsBibiana (Monday morning), Turin: Giardini La Marmora (Fridayafternoon), Piazza Palazzo di Città(1st Sunday of the month), PiazzaBodoni (4th Sunday of the month),Giardini Cavour (2nd Sunday of themonth).

Products-servicesFresh and aged cheeses (also with flavourings) made by both lactic and rennetcoagulation, yogurt and fresh ricotta, all from goat’s milk. The farm also growsand sells organic fruit and vegetables, particularly berries.

Azienda Agricola La Capra Canta

9

5544

NUTRITIONAL DATA

Energy value


5555

CHEESE CHARACTERISTICS Bianchino is made using the milk fromthe evening and morning milkings, withthe addition of whey from the productionof the previous batch (starter culture). Thecheese is dry salted with sea salt and agedfor an average of 10–15 days.

Cheese: BIANCHINO


DESCRIPTIVE SHEETDESIGNATION BIANCHINO


SENSORY EXAMINATION


255 kcal1065,6 kJ16,75 0,44 g0,44 g20,64 g57,66 %


Whiteno under-rind

Eyes AbsentMarbling AbsentStructure and breaksDry, crumbly,

firm, hard

EXAMINATION OF PASTESmell Butter, fatty acids (butter

fermented), yogurt, whey, animal, vegetable, milk

Flavours Acidic, savoury, sweetAromas Whey, vegetable, earth, animal,

lemon, butterTrigeminal sensations

PungentStructure Dry, dried-out , glueyNose-palate length

Intense

CylindricalMouldy, cerebriformWhite-grey

goatwholerawacidic-rennetrawsoftfresh5 cm10 – 12 cm250 g

9


NUTRITIONAL DATA

Energy value


5566

CHEESE CHARACTERISTICS Caprulin is produced using a techniquesimilar to Bianchino, but differs in thatthe paste is salted, rather than the rind,and in its truncated pyramidal shape, cha-racteristic of French cheeses. Caprulin isalso available flavoured with herbs andwith chilli.

Cheese: CAPRULIN


DESCRIPTIVE SHEETDESIGNATION CAPRULIN


ESAME OLFATTIVO GUSTATIVO E TATTILE


299 kcal1250,7 kJ19,63 g0,42 g0,42 g24,28 g52,33 %


White,no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Hard, dry,

firm, sheets

EXAMINATION OF PASTESmell Bran, lemon, yeast, animal,

vegetableFlavours Acidic, sweet, savouryAromas Whey, bran, vegetable, animal,

fermented, milkTrigeminal sensations

PiquantStructure Dry, powdery, melting, glueyNose-palate length

Intense

PyramidalCerebriform, bloomYellow-gray

goatwholerawacidic - rennetrawsoftfresh8 cm15 cm500-600 g

9


10

zienda Agricola La Cascina dell’AllaasA

Via Statale 18 BollengoTel. +39 0125 57545 Cell. +39 347 [email protected] www.cascinallaas.it

Type of dairy: farmProduction: year roundLivestock: free stall Breed: Italian Pezzata RossaHeads: 55 (40 lactating)

Cascina dell’Allaas takes its name from the arealocated near Bollengo, just ten minutes from LakeViverone, on the slopes of Serra, a morainic hill in Ivrea.Nadia’s grandparents started the farm in 1937 to reardairy cows and veal calves. The farm shop opened in1987 for sale of meat produced on the premises. In2000, having completed her studies, Nadia decided todedicate herself totally to the dairy, making cheesefrom all the milk produced.

Nadia made the right decision. Indeed, new, largerfacilities are now under construction, with a cheese-making unit, a workshop for ice-cream production, thepoint-of-purchase, and processing premises for pork andbeef reared at the farms in the hamlet of San Bernardo,near Ivrea. The vending machine of farm produce will alsobe upgraded to make items available 24/7 to consumers.

5577

Points of sale Farm shop open Monday to Saturday (closed Sunday) at these times:8.00am - 12.30pm/ 3pm - 7pm.

Products-servicesFresh and flavoured cheeses (tomino, primosale, mozzarella, reblec, crescenza),mature and marbled cheeses, ricotta, yogurt, puddings, goat cheese. Somecheeses are preserved in oil. The shop also sells fresh beef and pork, charcuterieand meat-based products made on the farm.

CHEESE CHARACTERISTICSMilk category Characteristics of milkMilk technology


NUTRITIONAL DATA

Energy value


cowwheyhigh-temperature heat treatmentheat – acid--softfresh20cm8cm1.2kg

5588

Ricotta is produced with the whey by-product of milk processed to make cheese.The whey is heated to 68 - 70 °C, then saltand citric acid are added. At 80 - 85 °C thericotta is scooped out of the cauldron witha slotted spoon and stored in perforatedmoulds to cool and drain for about twohours.

Formaggio: RICOTTA

DESCRIPTIVE SHEETDESIGNATION RICOTTA


SENSORY EXAMINATION


252kcal1,043kJ8.05g3.35g3.35g22.94g65.53%


Milky whiteEyes AbsentMarbling AbsentStructure and breaks Soft

EXAMINATION OF PASTESmell Boiled cream, butter, wheyFlavours MildAromas Whey, boiled milkTrigeminal sensations AbsentStructure Soft, crumbly, solubleNose-palate length

High

ParallelepipedAbsent-

10


NUTRITIONAL DATA

Energy value



5599

Tomini freschi, marketed in roll packs,is the dairy’s top product and thetechnology used for production is basedon the methodology applied for “TominoCanavesano Fresco”, a Piedmontesecheese product listed in the “ProdottiAgroalimentari Tradizionali” register as atraditional agrifood item (G.U. 143,21/06/2016).This cheese is also flavoured with herbsand spices, and preserved in oil, soldeither loose or in glass jars.

Formaggio: TOMINI FRESCHI


DESCRIPTIVE SHEETDESIGNATION TOMINI FRESCHI


SENSORY EXAMINATION


181kcal751kJ10.71g

2.91g14.04g71.91%

INTERNAL APPEARANCEColour and under-rind Milky whiteEyes AbsentMarbling AbsentStructure and breaks Soft, spreadable

EXAMINATION OF PASTESmell Whey, fresh milk, yogurt, grassFlavours TangyAromas Yogurt, milk, grassTrigeminal sensations AbsentStructure Soft, soluble Structure and breaks

Very intense

Round Absent--

cowwholepasteurizedacid – rennet rawsoftfresh6cm18cm300g

10


After studying at Aosta’s Istituto Agrario Regionale,Roberto and Morena went on to some on-the-job trainingabroad and then took over their paternal grandfather’sfamily farm, broadening and diversifying its activities.Business skills, the need to innovate, imagination andenthusiasm of these two young farmers have made thedairy a national benchmark for new agriculturalenterprise, garnering them an award at the national“Nuovi fattori di successo” event organized by theMinistry of Agricultural, Food and Forestry Policies. Oneof the reasons behind the award, in addition to the farm’s

multifunctional approach and attention to environmentalissues and animal welfare, was its “Agripasticceria”division, set up in 2013 by Roberto’s wife, Francesca, whohoned her passion for patisserie to professional level andnow applies her skill and imagination to make best use ofthe farm’s own raw materials. The cheese-makingfacilities are in the capable hands of Morena, whoproduces exquisite items from goat’s milk.The farm has also been awarded the Turin Chamber ofCommerce title of “Maestro del Gusto 2017- 18”(www.to.camcom.it/maestridelgusto).

Cascine Verna, 2/1 10018 Pavone Canavese (TO)cell. 340 3757305cell. 340 8906463e-mail [email protected] sito: www.lacascinassa.com

Type of dairy: farmProduction: mid-March to earlyNovemberLivestock: goatsBreed: Chamois Coloured GoatHead: 30

Products-servicesFresh cheese (tomino, ricotta, toma, stracchino, salignun) and flavoured cheeses. The farm shop also sells typical Canavese charcuterie (salame di patata, frisse,also known as fresse or grive), raw salami, cotechino, fatback, pancetta, sausages, and Piemontese breed beef, all in family packs of 5 and 10kg. Beef and pork arereared and processed on the farm. It is also possible to make reservations for the farm’s restaurant, patisserie and birthday services.

Azienda Agricola La Cascinassa

Points of sale Farm shop open Fridays and Saturdaysonly: 9am -5pm.

MarketsIvrea first and third Saturday of eachmonth (Piazza Freguglia).

11

6600

6611

CacioricottaThe technology used to make this cheeseis partly based on the methods applied tomake typical southern Italiancacioricotta. The unique aspect of themethod preferred is that milk is heated toabout 85 °C before rennet is added andprocessing begins. This is a fresh cheesesold after very short affinage (about aweek), and it is made only in spring andearly autumn; it is not available insummer.

Formaggio: CACIORICOTTA

NUTRITIONAL DATA

Energy value

ProteinCarbohydratesof which sugars (lactose)FatsMoisture

180kcal750kJ13.30g2.00g2.00g13.24g65.49%


CHEESE CHARACTERISTICSMilk category Characteristics of milkMilk technology

Coagulation Dairy technology of pasteConsistency of pasteAgeingShapeDiameter Height Average weight

goatwholehigh-temperature heattreatmentrennetrawsoftfreshround 9 - 12cm12cm300g

DESCRIPTIVE SHEETDESIGNATION CACIORICOTTAVISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION



ivoryEyes AbsentMarbling AbsentStructure and breaks Dry, crumbly

EXAMINATION OF PASTESmell Boiled milk, slightly goatyFlavours Tangy, mildAromas Milk, goatyTrigeminal sensations AbsentStructure Soft, solubleStructure and breaks

Intense

Round, unevenAbsent--

11

6622

PiramideThe cheese has an unusual, charmingshape and is produced from a singlemilking. Coagulation is triggered by wheyrennet and kid rennet; the whey rennet ismanufactured by the farm using wheyfrom Tuma Frola processing. Whenprocessing is complete, the cheeses areremoved from the moulds, left to age forabout three weeks in an affinage chamberat a temperature of 9 °C and 89% relativehumidity. Piramide is made from May toearly autumn, and also comes in aflavoured version.

Formaggio: PIRAMIDE

11

NUTRITIONAL DATA

Energy value


CHEESE CHARACTERISTICSMilk category Characteristics of milkMilk technologyCoagulation Dairy technology of pasteConsistency of pasteAgeingShapeDiameter Height Average weight

goatwholerawacid – rennet rawsoftsemi-agedtruncated pyramid9cm8cm200 – 250g

DESCRIPTIVE SHEETDESIGNATION PIRAMIDEVISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION


179kcal745kJ14.14g0.97g0.97g13.18g66.91%


IvoryEyes AbsentMarbling AbsentStructure and breaks Closed, compact, soft

EXAMINATION OF PASTESmell Yogurt, creamFlavours TangyAromas Whey, yogurt, creamTrigeminal sensations AbsentStructure Soft, crumbly, soft graininess,

solubleStructure and breaks

Intense

Regular truncated Absent--


11

6633

Tuma frola is a typical goat cheese withan unusual square shape. It is made fromfreshly-drawn milk, with kid rennet addedimmediately and left to rest for a fewhours, then the first curds are cut. Afterten more minutes, a skimmer is used tobreak up the mass coarsely. The mass isleft to rest for a few minutes then placedin moulds. In the hours that follow, thecheese begins to take shape and is turnedtwice. The next day it is removed from themoulds and two weeks later the TumaFrola is ready to eat.

Formaggio: TUMA FROLA

NUTRITIONAL DATA

Energy value


180kcal749kJ17.12g1.02g1.02g11.92g62.57%



goatwholerawrennetrawsoftfreshsquare10cm3cm200 – 250g

DESCRIPTIVE SHEETDESIGNATION TUMA FROLAVISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION



IvoryEyes AbsentMarbling AbsentStructure and breaks Soft, moist

EXAMINATION OF PASTESmell Fresh rennet, light goatinessFlavours Savoury, slightly bitterAromas Butter, yogurtTrigeminal sensations AbsentStructure Soft, solubleStructure and breaks

Intense

Square, regularAbsent--

12

6644

Via Beratto 8 – Fraz. Inverso10080 Vico Canavese (TO)Tel +39 0125 749187Cell. +39 347 9594860

+39 347 [email protected]

Dairy Type farmProduction all year roundLivestock cattle Breed Aosta Red and Black Pied no. heads 25 (15 lactating)Pasture from April to November,depending on weather conditions

The farm was founded in the 1987, is located in thebeautiful plain of Inverso, a hamlet of Vico C.se, at 776m above sea level, this basin of the Upper Chiusellareminiscent of the highland pastures in Switzerland.Currently the farm is run by Mr and Mrs Tasso,following in the footsteps of their parents; work in thedairy is managed and carried out by Ferdinando’s wifeElsa Zucca.

Points of saleDirect sales at the farm in Inverso andat the Alpine pasture. It is advisable totelephone ahead.

Tuma ‘d Trausela available to orderonly. Products-services

Fresh and aged cheeses (Civrin della Val Chiusella).

zienda Agricola Tasso FerdinandoA

Alpine pasture Alpe Cevrei (Traversella)

Period: from April to November, de-pending on weather conditions.

NUTRITIONAL DATA

Energy value


DESCRIPTIVE SHEETDESIGNATION TOMA ‘D TRAUSELA


SENSORY EXAMINATION

12


EXTERNAL APPEARANCEShape

RindColour

6655

Cheese: TOMA ‘D TRAUSELA


224 kcal939,8 kJ12,54 g2,83 g2,83 g18,11 g65,21 %


White, no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Soft, melting,

serous

EXAMINATION OF PASTESmell Cooked milk, butter, creamFlavours Sweet, bitterAromas Cooked milk, butter, creamTrigeminal sensations

AbsentStructure Soft, melting, viscous, slight

sandyNose-palate length

Low

Irregular, undefined, fresh curdsAbsent--

cowwholerawrennetrawsoftfresh20 – 25 cm3 – 4 cm1.5 kg

The distinguishing feature of this very freshcheese is that the milk is processedimmediately after milking (twice a day). It isunsalted and must have a high fat content.The cheese must be eaten within 24-48hours of production and be stored in therefrigerator at 4 ° C . Production is verylimited because there are fewmanufacturers, all located on the Trausellaplateau. Moreover this cheese is practicallyexclusively made for family consumption,and must be ordered by anyone else wishingto taste it.“Tuma ‘d Trausela” is featured in the“Cheeses“ category of the list ofPiedmontese Prodotti AgroalimentariTradizionali (Traditional Agri-Food Products)(Regional Government Decree no. 46-5823dated 15/04/2002).


13

6666Strada Via Nuova, 110017 - Montanaro (TO)Tel +39 011 9160329Cell. +39 338 [email protected]

Dairy Type farmProduction all year roundLivestock cattle Breed Friesian no. heads 40 (15 lactating)

In the early decades of the last century, Maria Cravero’sgrandfather decided to expand his agriculturalactivities with the manufacturing of dairy productsfrom the milk collected from the farms of the BassoCanavese area, marking the start of cheese productionand sales. During the 1980s Azienda Agricola "ValleOrco" was founded as a joint venture between theCraveros and the Frola family, experienced breeders ofPiedmontese beef cattle.The farm can be described as a female venture, for themeat processing, cheese-making and sale of the

products at markets are managed entirely by sistersMaria Rita and Laura with the supervision andassistance of their mother Giuseppina. The work in thefields and the raising of Piedmontese beef cattle (cowsand calves) and 100 pigs are overseen by Giuseppina’sson Diego, again with her help.The farm is made up of approximately 30 hectares ofland for the production of cereals and pasture forlivestock. In addition to the dairy, the farm also has anadjoining slaughterhouse and processes its own beef,veal and pork.

Points of saleFarm shop: Thursday and Friday,opening times: 3.00 - 8.00 p.m.

MarketsCaluso (Monday) Montanaro and Volpiano (Tuesday)Castiglione Torinese (Tuesday afternoon)Chivasso and San Maurizio (Wednesday)San Benigno (Friday) Montanaro and Chivasso (Saturday)Turin Piazza Palazzo di Città (1st Sunday of the month).

Products-servicesFresh, aged, blue and flavoured cheeses; ricotta, yogurt and puddings in variousflavours.The shop also offers fresh beef, veal and pork, local charcuterie specialities(Salam patata) and the farm’s own fresh and cured meat products.

zienda Agricola Valle OrcoA

NUTRITIONAL DATA

Energy value



6677

The production process for “Fior diRobiola” is the same used for “Tominofresh” (see following profile). Thedifferences lie in the shape, the numberof times the cheeses are turned (4–5), andthe drying out performed at roomtemperature (approx. 25 °C) for 4 hours.These procedures enable greaterdrainage of the whey (synaeresis) andacidification of the curds.

Cheese: FIOR DI ROBIOLA


DESCRIPTIVE SHEETDESIGNATION FIOR DI ROBIOLA


SENSORY EXAMINATION


210 kcal880,8 kJ10,38 g2,30 g2,30 g17,74 g67,20 %


WhiteEyes AbsentMarbling AbsentStructure and breaks Soft, dry

EXAMINATION OF PASTESmell Yogurt, fatty acids (butter

fermented), butter, milk, creamFlavours AcidicAromas Yogurt, butter, fatty acids,

(butter fermented)Trigeminal sensations

AbsentStructure Soft, dry, glueyNose-palate length

Medium

Cylindrical, evenAbsent--

cowwholepasteurisedacidic-rennetrawsoftfresh15 cm2 - 3cm400 g


13

NUTRITIONAL DATA

Energy value


13


cowwholepasteurisedacidic - rennetrawsoftfresh6 cm15 cm600 – 800 g

6688

Cheese: TOMINO FRESCO

DESCRIPTIVE SHEETDESIGNATION TOMINO FRESCO


SENSORY EXAMINATION


188 kcal787,1 kJ10,62 g2,09 g2,09 g15,24 g67,38 %


WhiteEyes AbsentMarbling AbsentStructure and breaks Firm, creamy

EXAMINATION OF PASTESmell Butter, fermented, animal,

yogurt, whey, milkFlavours Acidic, sweetAromas Butter, fermented, whey, yogurtTrigeminal sensations

PungentStructure Soft, melting, sandy,

glueyNose-palate length

Intense

CylindricalAbsent--

“Tomino fresh” is made using milkfrom two milkings. The milk is coagulatedusing a mesophilic starter culture andliquid rennet, after which it is left to standat a temperature of 25 °C for 12 hours. Thecurds are removed from the vat and aretransferred to steel moulds. The cheesesare turned just once and then packaged. Acharacteristic feature of the process isthe addition of table salt to the milk.


14

Strada Comunale per Inverso, 4010080 Vico Canavese (TO)Cell. +39 347 8119907

Dairy Type farmProduction all year roundLivestock cattleBreed Aosta Red Piedno. heads: 22 (15 lactating)Pasture from March to November, de-pending on weather conditions

Situated near the town of Vico Canavese, at analtitude of 800 metres, the farm is surrounded bychestnut and birch woods and meadows used aspasture for dairy cows. Maddalena has continued thework of her grandparents, increasingly specialising inthe production of the fresh toma cheese knownlocally as “Tuma'd Trausela”.

Points of saleDirect sales from the farm.It is advisable to telephone ahead.

Products-servicesFresh and aged cheeses.

6699

Azienda Agricola Zucca Maddalena

NUTRITIONAL DATA

Energy value



14

7700

“Toma ‘d Trausela” is produced twice aday, using freshly milked milk that isprocessed at the same temperaturewithout heating. Following the addition ofrennet and a resting period, the curds arestrained through cheesecloth andallowed to drain in round baskets for a fewhours. Even after this stage the cheesecontinues to lose a large amount of wheyand the paper or cloth in which it iswrapped should be changed frequently inorder to avoid it standing in the whey,which spoils easily.“Tuma ‘d Trausela” is featured in the“Cheeses“ category of the list ofPiedmontese Prodotti AgroalimentariTradizionali (Traditional Agri-FoodProducts) (Regional Government Decreeno. 46-5823 dated 15/04/2002).

Cheese: T0MA’D TRAUSELA


DESCRIPTIVE SHEETDESIGNATION TOMA ‘D TRAUSELA


SENSORY EXAMINATION


RindColour

272 kcal1140,9 kJ13,4 g2,50 g2,50 g23,21 g57,67 %


White,no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Soft, viscous

melting, serous, yielding

EXAMINATION OF PASTESmell Milk fresh, butter, cream Flavours Sweet, acidulousAromas Milk, cream, butter, yogurtTrigeminal sensations

AbsentStructure Soft, melting, viscousNose-palate length

Medium

Irregular, undefined, fresh curdsAbsent--

cowwholerawrennetrawsoftfresh20 – 25 cm3 – 4 cm1,5 kg


15

Via Poirino 7 10029 - Villastellone (TO)Tel. +39 011 [email protected]

Dairy Type artisanalProduction all year roundLivestock cattle loose stabled and atpasture from spring to autumn, de-pending on weather conditions. Breed Friesian e Jerseyno. heads: 650 (350 lactating)

Cascina Fontanacervo is a family-run farm, which hoststhe entire production chain, growing its own forage,raising its own livestock and making its own dairyproducts on the same premises.The Crivello family, who have run it since the 17thcentury, have combined their artisanal experienceacquired over the years with modern technologies in anew-generation manufacturing facility, in order to

ensure tradition, quality, safety and environmentalsustainability.The farm is easily accessible as it is situated on thelowlands a few kilometres from Torino, in the directionof the Roero hills.It has been recognized by Torino Chamber of commerceas the Maestro del Gusto 2017-2018 (www.to.camcom.it/maestridelgusto)

Points of saleFarm shop sales from Monday to Friday(3pm - 7.30pm), Saturday (9am - 7.30pm).Call in advance to check opening hours.Cascina Fontanacervo products are alsoavailable in many stores around the cityand province of Turin.

Products-servicesVarious types of fresh and aged cheeses, plus yogurt, butter, ricotta, puddings,ice creams and pasteurised milk.

7711

Cascina Fontanacervo

NUTRITIONAL DATA

Energy value



15

Milk category Characteristics of milkMilk technologyCoagulation Dairy technology of pasteConsistency of pasteAgeingSideHeight Average weight

7722

“Crema contadina” is a cheese madefrom whole milk, which is salted in brine(water saturated with salt, of variableconcentration). The cheese has a smooth,dense, spreadable paste.

Cheese: CREMA CONTADINA

DESCRIPTIVE SHEETDESIGNATION CREMA CONTADINA


SENSORY EXAMINATION


216 kcal906,4 kJ12,96 g1,00 g1,00 g17,85 g61,59 %


Pale yellow, no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Soft, spread,

moist

EXAMINATION OF PASTESmell Milk, yogurt, butter, creamFlavours Sweet, acidic, bitterAromas Cooked milk, creamTrigeminal sensations

AbsentStructure Soft, melting, glueyNose-palate length

Medium

Irregular blockAbsent--

cowwholepasteurisedacidic-rennetrawsoftfresh3x15 cm5 cm250 g


15

NUTRITIONAL DATA

Energy value



7733

“Tomino rotolo” is produced using theclassic method for the local specialitytomino cheese, featuring predominantlyacid coagulation. The paste is saltedrather than the rind.

Cheese: TOMINO ROTOLO

DESCRIPTIVE SHEETDESIGNATION TOMINO ROTOLO


SENSORY EXAMINATION


250 kcal1048,8 kJ8,98 g2,41 g2,41 g22,77 g64,41 %


White,no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Soft, moist,

spread

EXAMINATION OF PASTESmell Butter, cream, milk, yogurt, wheyFlavours Sweet, acidicAromas Butter, cream, yogurtTrigeminal sensations

AbsentStructure Soft, dry, stickyNose-palate length

Low

CylindricalAbsent--


cowwholepasteurisedacidic-rennetrawsoftfresh6 cm12 cm330 g


NUTRITIONAL DATA

Energy value


15


cowwholepasteurisedrennetrawsoftfresh14 cm1,5 cm250 g

7744

“Paglietta” belongs to the “Paglierina“type cheese that is a speciality of theprovinces of Turin and Cuneo, known by avariety of names, almost all based onpaglia, the Italian term for “straw”. Thesecheeses not only share similar productionprocesses, but also the interesting factthat they were formerly aged on strawmats (no longer used), which leftcharacteristic stripes on their soft rind.This ageing technique also promoted thegrowth of whitish moulds on the rind.“Paglierina” is featured in the “Cheeses“category of the list of PiedmonteseProdotti Agroalimentari Tradizionali(Traditional Agri-Food Products) (RegionalGovernment Decree no. 46-5823 dated15/04/2002).

Cheese: PAGLIETTA

DESCRIPTIVE SHEETDESIGNATION PAGLIETTA


SENSORY EXAMINATION


327 kcal1370,5 kJ17,08 g0,00 g0,00 g28,78 g52,52 %


Pale yellow, no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Soft, gluey

EXAMINATION OF PASTESmell Ammonia, mouldy, yeast,

fermentedFlavours Sweet, savoury, bitterAromas Mushrooms, parmesan,

sulphurous, yeastTrigeminal sensations

PiquantStructure Soft, melting, creamy,


Intense

Cylindrical, smallBloomWhite


16Via Leonardo da Vinci, 43 10086 Rivarolo Canavese (TO)Tel. +39 0124 428247Cell. +39 335 [email protected]

Dairy Type industrialProduction all year round

Longo started out in 1950 with just one product:“Tomino del Canavese”, which it packaged in a roll.Building on the success of this product, the companyhas continued to expand both its range and itsproduction, while maintaining high quality. The Longofamily have demonstrated their strong ties with theirnative land by building a new 20,000-square-metrefactory in Rivarolo Canavese, just a few kilometresfrom the dairy farm where their venture commenced,and by continuing to collect the milk produced by thelocal farms. The milk is checked each day upon arrival

and processed using high-tech equipment, but greatcare is taken to ensure that the cheeses maintain thecharacteristics of an artisanal product.The company’s success is demonstrated by theappreciation garnered by its products abroad, but thishas not distracted the Longo family from the localmarket, and their products are still widely distributedthroughout the Canavese area.

Points of saleCaseificio Longo’s products are soldby large and small shops and the lea-ding supermarket and hypermarketchains throughout northern Italy.

Products-servicesFresh and aged cheeses, cow’s milk ricotta, mixed-milk seiras, flavoured chee-ses and gourmet products.

7755

Caseificio Longo

NUTRITIONAL DATA

Energy value



16


7766

The production process and sensorycharacteristics of “Tomino fresco arotolo” allow it to be assimilated withTomino Canavesano, featured in the“Cheeses“ category of the list ofPiedmontese Prodotti AgroalimentariTradizionali (Traditional Agri-FoodProducts) (Regional Government Decreeno. 46-5823 dated 15/04/2002).

Cheese: TOMINO FRESCO A ROTOLO

Milk category Characteristics of milkMilk technologyCoagulation Dairy technology of pasteConsistency of pasteAgeingDiameter LengthAverage weight

DESCRIPTIVE SHEETDESIGNATION TOMINO FRESCO A ROTOLO


SENSORY EXAMINATION


181 kcal759,2 kJ10,21 g2,16 g2,16 g14,65 g71,40 %


WhiteEyes AbsentMarbling AbsentStructure and breaksMoist, soft,

spread

EXAMINATION OF PASTESmell Whey, butter, fermented,

yogurt, milk freshFlavours Acidic, sweetAromas Milk, whey, toasted, hazelnuts,

yogurt, butter freshTrigeminal sensations

AbsentStructure Melting, gluey, creamyNose-palate length

Medium

CylindricalAbsent--

cowwholepasteurisedlacticrawsoftfresh6 cm18 cm330 g

16


7777

Caseificio Longo recommends warmingthis cheese in a pan before eating, in orderto enhance its sensory characteristics.“Tomino del Boscaiolo®” is aregistered trademark of Caseifico Longo.

Cheese: TOMINO DEL BOSCAIOLO®


DESCRIPTIVE SHEETDESIGNATION TOMINO DEL BOSCAIOLO®


SENSORY EXAMINATION


NUTRITIONAL LABELLING (according to Italian Legislative Decree no. 77 dated 16/02/1993, valid until 12/12/2014

Energy value



363 kcal1517,8 kJ20,18 g0,00 g0,00 g31,31 g47,49 %


Pale yellow. no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Dense, firm,

soft, elastic

EXAMINATION OF PASTESmell Ammonia, fermented, mouldy,

cream, butterFlavours Sweet, savoury, bitterAromas Milk, butter, fermented, yeast, Trigeminal sensations

AbsentStructure Soft, melting, gluey,

sandyNose-palate length

Intense

Cylindrical, irregularBloomWhite

cowwholepasteurisedrennetrawsoftfresh7 - 8 cm1 – 1,5 cm180 - 200 g

NUTRITIONAL DATA

Energy value


16

7788

“Paglierine” denotes a traditional typeof cheese with ancient origins from theprovinces of Turin and Cuneo. Thesecheeses were characterized by theirageing process – probably carried out onstraw racks, from which their name isderived – that left a characteristic stripedpattern on their soft rind covered inwhitish mould. At the end of the 19thcentury Cesare Quaglia, the owner of thedairy of the same name in San Francescoal Campo in the Torino area, gave thecheese the name “Paglierina” andregistered it as a trademark. TodayCaseificio Longo is the owner of thetrademark.“Paglierina” is featured in the “Cheeses“category of the list of PiedmonteseProdotti Agroalimentari Tradizionali(Traditional Agri-Food Products) (RegionalGovernment Decree no. 46-5823 dated15/04/2002).

Cheese: PAGLIERINA®

DESCRIPTIVE SHEETDESIGNATION PAGLIERINA®VISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION


295 kcal1236,9 kJ18,06 g0,00 g0,00 g24,8 g54,35 %


Pale yellow,no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Soft, elastic

EXAMINATION OF PASTESmell Butter, cream, yeast,

vegetable, yogurt, wheyFlavours Sweet, bitterAromas Butter, cream, hazelnut,

yogurt, yeastTrigeminal sensations

AbsentStructure Soft, gluey, melting, unctuousNose-palate length

Intense

Cylindrical evenBloom, evenWhite


cowwholepasteurisedrennetrawsoftfresh12,5 cm1,8 cm220 g


aseificio PezzanaC

17Via Pinerolo, 26/b 10060 Frossasco (TO)tel. 0121 353157fax. 0121 [email protected]

Type of dairy: industrialProduction: year round

The Pezzana family started out in the dairy industry in1946, with the construction of a milk collection facility.The great transformation and evolution of the dairycame about in the 2000s, with the building of the newFrossasco plant, combining cutting-edge technologywith traditional methods. This encounter of technologyand tradition came about thanks to a family businessthat developed successfully by keeping a close eye onprocess innovation and market change, but remaining

loyal to local traditions while promoting its localproducts. The Pezzana family’s close ties to the districtcan be seen in the creation of a range of cheeses underthe I Sapori del Castello label, a line enhanced byaffinage in the cellars of the 14th-century Castello diMacello, a Medieval castle.

Points of saleCaseificio Pezzana products are distributed by small, medium and mass retailers,both locally and nationally. Part of production is exported around Europe.

Products-servicesFresh cheese, ricotta and seirass; aged cheeses; bloomy-rind cheese; flavouredcheeses; ready-to-cook cheese; gourmet specialities.

7799

NUTRITIONAL DATA

Energy value



cowwholepasteurizedrennetsemi-cookedsemi hardmatureround 35cm12cm6kg

17

8800

Toma Piemontese DOP is produced incompliance with a production protocoland certified by an independent bodytasked with verifying conformity withspecifications and with the protocol. Allforms of Toma Piemontese DOP are agedfor no less than 60 days in the medievalcellars of Castello di Macello, arranged onwooden slats. During affinage, the wheelsare turned regularly, washed with waterand salt, and brushed by hand. The cheeseis made with care and attention to achievea perfect balance of flavour, fragranceand aroma.

Formaggio: TOMA PIEMONTESE DOP

DESCRIPTIVE SHEETDESIGNATION TOMA PIEMONTESE DOP


SENSORY EXAMINATION


365 kcal1517kJ25.37g0.00g0.00g29.33g37.58%


Straw-yellow with fine inner rind

Eyes Even, widespread, small

Marbling AbsentStructure and breaks Compact, springy

EXAMINATION OF PASTESmell Milk, butter, yogurtFlavours Mild, tangyAromas Butter, yogurtTrigeminal sensations AbsentStructure Soluble, slightly stickyStructure and breaks

Intense

Round, evenSmooth, even, cleanStraw-yellow with darker areas


DESCRIPTIVE SHEETDESIGNATION PRATAIOLA GRANDEVISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATIONNUTRITIONAL

DATA

Energy value



8811

Caseificio Pezzana’s La Prataiolacheese shows the typical traits ofPaglierina, a product listed as aPiedmontese cheese in the “ProdottiAgroalimentari Tradizionali” register (G.U.N. 143, 21/06/2016). La Prataiola is initiallya mild cheese that acquires piquancy asit ages. The ideal time to savour its flavourand aromas is when the paste is runny.

Formaggio: PRATAIOLA GRANDE


296kcal1227kJ19.79g0.35g0.35g23.92g48.87%


Thin, straw-yellow inner rind

Eyes AbsentMarbling AbsentStructure and breaks Closed, compact,

soft, springy

EXAMINATION OF PASTESmell Milk, butter, yeastFlavours Tangy, mildAromas Milk, butter, fermented, yeastTrigeminal sensations AbsentStructure Soft, solubleStructure and breaks

Very intense and lingering

Round, evenBloomyWhite to pale straw-yellow

cowwholepasteurizedrennetrawsoftfreshround 11 – 12cm2 – 2.5cm300g

17


NUTRITIONAL DATA

Energy value



8822

Robiola d’Alba is a very fresh, typicalPiedmontese cheese from the CuneoLanghe district, a product listed as aPiedmontese cheese in the “ProdottiAgroalimentari Tradizionali” register (G.U.N. 143, 21/06/2016. Caseificio Pezzanaproduces classic Robiola as well asRobiola and Robiolina (100g) variouslyflavoured with paprika, chives and truffle.

Formaggio: ROBIOLA D’ALBA

DESCRIPTIVE SHEETDESIGNATION ROBIOLA D’ALBAVISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATIONE



Milky whiteEyes AbsentMarbling AbsentStructure and breaks Soft, moist

EXAMINATION OF PASTESmell Fresh milk, yogurtFlavours Tangy, slightly bitterAromas Milk, yogurt, grassyTrigeminal sensations Absent

Soft, grainy, crumblyStructure and breaks

Intense

Round, evenAbsent--

17

Milk category Characteristics of milkMilk technologyCoagulation Dairy technology of pasteConsistency of pasteAgeingShapeDiameter Height Average weight

cowwholepasteurizedrennetrawsoftfreshround 11 – 12cm2 – 2.5cm300g

296kcal1227kJ19.79g0.35g0.35g23.92g48.87%


18 Vicolo San Martino, 14 10040 Rivalta di Torino (TO)Tel. +39 011 9090108Cell. +39 334 [email protected]

Dairy Type artisanalProduction all year roundSuppliers the milk is sourced fromlocal farms

Caseificio Quaranta and its two shops are located in theold town of Rivalta.The art of cheese-making has been handed down fromfather to son until the present day, and the dairy hasgradually perfected new production technologies andproducts, while taking care to preserve the flavour ofits artisanal wares. The milk that it uses comes fromlocal farms and carefully selected producers.The family-run dairy is managed by the grandchildrenof its founder, Antonio Massa, who commenced

production of “Tomino di Rivalta” in 1860. In 1906Caseificio Quaranta’s tomino cheeses won a goldmedal at the Genoa Trade Fair. The tradition iscontinued by Milena and Roberto, aided by theirspouses, keeping the memory of the dairy’s 150-yearhistory very much alive.

Points of saleDirect sales at the dairy shop - openingtimes 8.30-12.30 a.m./4.00-7.30 p.m.

ShopVia Ferdinando Bocca n° 26 - Rivalta(TO) opening times 8.30-12.30a.m./4.00-7.30 p.m.

MarketsVolvera “Piazza Pertini” (Monday)Rivalta “Tetti Francesi” (Tuesday) Rivoli “Piazzetta dei Portici” (Wednesday) Rivoli “Via Di Nanni” (Thursday)Rivoli “Piazza Aldo Moro” (Friday)Rivalta “Fraz. Pasta” (Saturday).

Products-servicesFresh and aged cheeses of various types, fresh ricotta, seiras, mozzarella,flavoured cheeses, butter.The dairy’s speciality is “Tomino di Rivalta”.

8833

Caseificio Quaranta

NUTRITIONAL DATA

Energy value


18

8844

“Tomino di Rivalta” is featured in the“Cheeses“ category of the list ofPiedmontese Prodotti AgroalimentariTradizionali (Traditional Agri-FoodProducts) (Regional Government Decreeno. 46-5823 dated 15/04/2002).

Cheese: TOMINO DI RIVALTA

DESCRIPTIVE SHEETDESIGNATION TOMINO DI RIVALTA VISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION


234 kcal978,2 kJ13,4 g2,51 g2,51 g18,89 g64,02 %


White even. no under-rind


not consistent, fresh curds, wet

EXAMINATION OF PASTESmell Whey, butter, fat, straw,

yogurt, cooked milkFlavours Sweet, savouryAromas Cooked milk, yogurt, wheyTrigeminal sensations

AbsentStructure Soft, melting, fresh curd,


Faint

Flattened cylindricalAbsent--


cowwholepasteurisedlacticrawsoftfresh8 - 9 cm3 cm130 g


NUTRITIONAL DATA

Energy value


18

8855

The name “toma” denotes a series ofPiedmontese speciality cheeses originallyproduced mainly in the mountain areas.However, over the years, their productionhas spread to the lowland areas too.Cheeses of this type are made in a similarmanner, but the environmentalconditions, the characteristics of themilk, and particularly the differences,albeit minimal, in processing give themdistinct sensory characteristics“Toma di Rivalta” is made in the sameway as the full-fat version of “TomaPiemontese DOP” and has soft paste, asweet flavour, and an intense, lingeringsmell and aroma.

Cheese: TOMA DI RIVALTA

DESCRIPTIVE SHEETDESIGNATION TOMA DI RIVALTA


SENSORY EXAMINATION


339 kcal1420,5 kJ23,51 g0,00 g0,00 g27,25 g44,77 %


Deep straw yellow, thin under-rind, well defined

Eyes Widespread, small,even

Marbling AbsentStructure and breaks

Soft, elastic

EXAMINATION OF PASTESmell Acidic, fermented, sulphurous,

yogurt, butterFlavours Sweet, savoury, acidicAromas Amino acids (meat), ammonia,

fermented, yogurt, butterTrigeminal sensations

PiquantStructure Soft, deformable,

gluey, meltingNose-palate length

High

CylindricalClean, smooth, evenGray


cowwholepasteurisedrennetrawsemi-hardsemi-aged30-35 cm8 - 10 cm8 - 9 kg


19

8866

Strada Vigone, 2410068 Villafranca Piemonte(TO)Tel. +39 011 9807081Cell. +39 335 [email protected]: CaseificioUbertiFoppaG

Dairy Type artisanal Production all year roundSuppliers the cow’s and goat’s milkcomes from local farms in theprovinces of Turin and Cuneo, whilethe sheep’s milk comes from farms inthe province of Cuneo.

This family-run dairy has managed to maintain thesame painstaking care, attention and passion in itsartisanal production of a very wide range of traditionallocal specialities for almost 40 years.The dairy is run by Giuliana who, together with herhusband and sons, manages everything from theselection of suppliers to the cheese-making processand the sale of the products.

The dairy’s milk suppliers have been selected over thedecades.In addition to their meticulous care to production and tomaintaining traditions, the owners also dedicateparticular attention to the packaging and presentationof their products.

Points of saleDirect sales in the dairy

ShopsVia S.Sebastiano, 2 - VillafrancaP.zza Risorgimento, 47 - Saluzzo (CN)Via Buniva, 35 - Pinerolo. Products-services

Fresh and aged cheeses, flavoured and blue cheeses, also made from goat’s andsheep’s milk, fresh and aged ricotta.Special Christmas products available in gift boxes.

Caseificio Uberti Foppa

NUTRITIONAL DATA

Energy value


19

8877

“Paglieretta” belongs to the “Paglierina”family of cheeses that are a speciality ofthe provinces of Turin and Cuneo, whosename is derived from the fact that theywere once aged in straw, which promotedthe formation of the white mould on therind and left the characteristic stripedpattern on it. A characteristic of thesecheeses is their ability to age very quickly,developing a tangy aromatic flavour,particularly if sheep’s milk is used in theirproduction. In the late 19th century thename “Paglierina” was registered as atrademark by Cesare Quaglia, the owner ofthe dairy located in San Francesco alCampo, in the province of Turin.“Paglierina” is featured in the “Cheeses“category of the list of Piedmontese ProdottiAgroalimentari Tradizionali (TraditionalAgri-Food Products) (Regional GovernmentDecree no. 46-5823 dated 15/04/2002).

Cheese: PAGLIERETTA

DESCRIPTIVE SHEETDESIGNATION PAGLIERETTAVISUAL AND TACTILE EXAMINATION

SENSORY EXAMINATION


RindColour

260 kcal1087,3 kJ19,79 g0,00 g0,00 g20,06 g55,85 %


Light yellow. no under-rind

Eyes AbsentMarbling AbsentStructure and breaks Soft, melting,

deformable

EXAMINATION OF PASTESmell Mushrooms, fermented, vegetable,

ethanol (ethyl alcohol)Flavours Sweet, bitter, acidicAromas Mushrooms, yeast, ethanol,

yeastTrigeminal sensations

PiquantStructure Melting, gluey, softNose-palate length

Intense

Irregular flattened cylindricalBloom, uniformWhite


cowwholepasteurisedrennetrawsoftfresh15 cm1 cm250 g


NUTRITIONAL DATA

Energy value


19

8888

Cheese: SEIRAS DI PECORA

225 kcal941,7 kJ11,65 g2,66 g2,66 g18,63 g63,25 %

CHEESE CHARACTERISTICSMilk category Characteristics of wheyWhey technology

Coagulation Dairy technology of pasteConsistency of pasteAgeingDiameter at the baseCone lengthAverage weight

sheepwhey+milk wholehigh T° heat treatmenthot - acid--softfresh8 – 10 cm15 - 18 cm250 - 500 g

DESCRIPTIVE SHEETDESIGNATION SEIRAS DI PECORA


SENSORY EXAMINATION



Ivory whiteEyes AbsentMarbling AbsentStructure and breaks Soft,

deformable, spread

EXAMINATION OF PASTESmell Cooked milk, whey acidic,

butter agedFlavours Sweet, savouryAromas Cream, butter, cooked milkTrigeminal sensations

AbsentStructure Soft, melting, gluey,

powderyNose-palate length

Intense

Conical in clothAbsent--

Seiras di Pecora, whose name is derivedfrom the Latin serum/seraceum, isdocumented since the Middle Ages, astestified by Panthaleonis de Conflentia in hisSumma lacticiniorum treatise on dairyproducts, published in 1477. In most cases“seiras di pecora”, made from the whey ofsheep’s milk, has a higher fat content, a closertextured paste and a more delicate flavourthan ricotta derived from cow’s, goat’s ormixed milk. “Seiras di pecora” is packaged insmall cloths fastened at the corners.“Seiras di whey di pecora” is featured in the“Products of animal origin"category of thelist of Piedmontese ProdottiAgroalimentari Tradizionali (TraditionalAgri-Food Products) (Regional GovernmentDecree no. 46-5823 dated 15/04/2002).


20

Via Artigiani 1810070 Balangero (TO) Tel. +39 0123 346011Cell. +39 348 7842638info@caseificiovallidilanzo.itwww.caseificiovallidilanzo.it

Dairy Type artisanalProduction all year roundSuppliers selected farms in the Vallidi Lanzo

The Ala family started making and selling cheeses in1920 and have subsequently handed down the traditionthrough the generations. Their activities led them toopen the “Valli di Lanzo” dairy in 2005, in associationwith the local mountain community. The large modernfacility is equipped with rooms and technology capableof ensuring the highest quality and safety standards.The dairy has an external walkway that allows visitors

to observe the stages in cheese-making.In addition to Toma di Lanzo, the dairy now alsoproduces a wide variety of other products. They areavailable not only from food shops and restaurants, butalso from various supermarket chains throughout Italy.

Points of saleA shop adjoining the dairy isscheduled to open soon and will offertastings of the different cheeses.

Products-servicesVarious types of fresh, aged and blue cheeses and fresh ricotta.

8899

Caseificio Valli di Lanzo

NUTRITIONAL DATA

Energy value


20


9900

Cheese: TOMA DI LANZO


DESCRIPTIVE SHEETDESIGNATION TOMA DI LANZO


SENSORY EXAMINATION

EXTERNAL APPEARANCEShapeRind

Colour

355 kcal1486,2 kJ22,93 g0,00 g0,00 g29,25 g41,57 %


Pale yellow. thin under-rind

Eyes Plentiful,even, widespread

Marbling AbsentStructure and breaks Soft, elastic

EXAMINATION OF PASTESmell Butter, cream, yogurt, grassy,

sulphurousFlavours Sweet, salty, bitterAromas Butter, cooked milk, sulphurousTrigeminal sensations

PiquantStructure Soft, melting, gluey, grainyNose-palate length

Intense

Cylindrical, evenSmooth, even, clean, thin,mouldyLight brown

cowwholerawrennetrawsemi-hardsemi-aged 35 – 40 cm7 - 8 cm7 – 8 kg

“Toma di Lanzo”produced by Caseificio“Valli di Lanzo“ is branded on one sidewith the registered trademark.“Toma di Lanzo” is featured in the“Cheeses“ category of the list ofPiedmontese Prodotti AgroalimentariTradizionali (Traditional Agri-FoodProducts) (Regional Government Decreeno. 46-5823 dated 15/04/2002).


21

Borgata Talucco Alto, 6510064 Pinerolo (TO)Tel.+39 0121 543481Cell. +39 348 [email protected] www.caseificiofiorendo.it

Dairy Type farmProduction from March to NovembeLivestock : goats, with opportunityfor pasture year round, depending onweather conditionsBreed Saanen, Alpine Chamoisee andcrossbreds no. heads: approx 50

Borgata Talucco in the Upper Val Lemina in thePinerolo area, is particularly interesting in terms ofcheese production, due to its speciality known asTomino del Talucco, which was once the mainstay ofthe valley’s economy.Situated in the little hamlet at analtitude of about 1000 metres above sea level, the farmhas recently opened a shop attached to its new dairy.Tomino del Talucco is just one of the products that

farm Fiorendo offers. Indeed, it is flanked by a widerange of products and services, as well asaccommodation and interesting walks and excursionsin the nearby area.From the very outset in 1993, the Brusa family havefocused on the mountains and nature, as demonstratedby the organic certification of their products.

Points of saleFarm shop: call the owners foropening times.

Products-servicesFresh and aged tomino cheeses, jams and vegetable preserves.Farmstay facility offering restaurant and accommodation. Educational farm.

9911

iorendoF


21

9922

Cheese: TOMINO DEL TALUCCO“Tomino del Talucco” belongs to thecacioricotta family of cheeses, whichhave a long tradition in southern Italy.This technology requires the milk to beheated to a high temperature (85-90 °C),cooled and then coagulated by addingrennet. Traditionally, Tomino del Taluccoaged on a bed of straw and rye, andsuccessively coated with pepper and leftin terracotta jars is known as “tomino incomposta”. “Tomino del Talucco” is featured in the“Cheeses“ category of the list ofPiedmontese Prodotti AgroalimentariTradizionali (Traditional Agri-FoodProducts) (Regional Government Decreeno. 46-5823 dated 15/04/2002).

DESCRIPTIVE SHEETDESIGNATION TOMINO DEL TALUCCO


SENSORY EXAMINATION


318 kcal1331,6 kJ15,71 g2,13 g2,13 g27,41 g53,01 %


WhiteEyes AbsentMarbling AbsentStructure and breaks Dense, firm,

spread

EXAMINATION OF PASTESmell Whey, boiled milk, butter,

ammonia, animalFlavours Sweet, saltyAromas Fermented, boiled milk,

ammonia, sulphurousTrigeminal sensations

AbsentStructure Soft, melting, grainy, dryNose-palate length

Intense

CylindricalAbsent--

Milk category Characteristics of milkMilk technology


goatwholehigh T° heat treatmentrennetrawsoftfresh5 cm3 - 4 cm80 – 100 g

NUTRITIONAL DATA

Energy value



22 Via del Castello 19Fraz. Cresto, 73 Località Pian della Pietra10070 - Ala di Stura (TO)Tel. +39 0123.55501 – +39 0123 55410Cell. +39 347 1562130

+39 346 [email protected] [email protected]

Dairy Type farmProduction from March to NovemberLivestock goats Breed Saanenno. heads: 75Pasture from March to November, de-pending on weather conditions – thefarm is situated at an altitude of 1200metres.

Farm Al. Ma. s.s., better known as “Formaggeria Cà duRoc” was founded in 2000. It is a fine example ofentrepreneurship, run by two determined, strong-willed women that have enabled it to contribute to theeconomic development of mountain areas oncerenowned for their highly esteemed cheese and butter,which were in great demand at the markets in Turin inthe 19th century. Cinzia and Renata's families’ love ofthe mountains and nature led them to embark upontheir Formaggeria venture in July 2001.After having taken several courses to learn cheese-

making techniques, they proceeded to seek out oldproduction methods for cheeses like “Maggiorino”, atomino made from an ancient recipe orally recountedby an elderly local man. Aware of the value of the oldman’s gesture, they named the cheese after this personwho wished to pass on the mountain history andcustoms, valorising the historical memory of theinhabitants of the valleys.The company has been recognized by Torino Chamberof commerce as the "Maestro del Gusto 2017 - 2018”(www.to.camcom.it /maestridelgusto).

Points of saleDirect sales in the dairyMonday–Friday, opening hours: 17.00-19.00; Saturday and Sunday - opening hours:9.00-12.00 a.m. / 5.00-7.00 p.m.

MarketsCaselle (monday morning)Lanzo (Tuesday morning).

Products-servicesFresh and aged cheeses, stracchino, blue cheeses (known as Blu di Capra), freshand aged ricotta, yogurt (various flavours).

9933

ormaggeria Ca’ Du RocF

NUTRITIONAL DATA

Energy value


22


9944

“Tomino savoiardo” is made by thesame method as “Caprino latticopiemontese”, using mainly acidcoagulation of the milk to give thepaste a smooth texture. Rather thandry salting or salting the paste, in thiscase it is the milk that is salted.“Tomino savoiardo" is particularly softand spreadable on the day ofproduction.

Cheese: TOMINO SAVOIARDO


DESCRIPTIVE SHEETDESIGNATION TOMINO SAVOIARDO


SENSORY EXAMINATION


188 kcal789,1 kJ11,6 g2,58 g2,58 g14,64 g69,75 %


White, no under-rind


firm, fresh, deformable

EXAMINATION OF PASTESmell Vegetable, animal, fatty acids

(butter fermented), yogurt, butterFlavours Acidic, sweetAromas Milk, whey, vegetable, yogurt,

butterTrigeminal sensations

PungentStructure Soft, melting, glueyNose-palate length

Medium

Cylindrical evenAbsentWhite

goatwholerawacidic-rennetrawsoftfresh6 cm3 - 4 cm100 g


NUTRITIONAL DATA

Energy value


22

9955

A production protocol has been drawn upfor Chevrin delle Valli di Lanzo anda label has been created in associationwith the Mountain Community of Lanzoand other producers in the valley, in orderto promote and develop an historical localproduct.

Cheese: CHEVRIN DELLE VALLI DI LANZO

DESCRIPTIVE SHEETDESIGNATION CHEVRIN DELLE VALLI DI LANZO


SENSORY EXAMINATION


354 kcal1484,2 kJ23,89 g0,00 g0,00 g28,77 g41,54 %


White-light gray. thin under-rind,, evident

Eyes Few, even, dense paste

Marbling AbsentStructure and breaks Firm, hard,

elastic

EXAMINATION OF PASTESmell Amino acids (meat), grassy,

butter, fermented, mouldyFlavours Sweet, savouryAromas Fermented, hazelnut, butterTrigeminal sensations

PiquantStructure Hard, gluey, melting, grainyNose-palate length

Medium

Cylindrical evenHard, mouldy, thinGray brown regular


goatwholerawrennetsemi-cookedsemi-hardsemi-aged12 cm5 cm500 - 600 g


23

9966

Borgata Serre,12 10060 Perrero Tel. +39 0121 506777Cell. Galfione Silvano +39 347 6481864Scagliotti Andrea +39 338 [email protected]@tiscali.itwww.cooperativailtrifoglio.com

Dairy TypeartisanalProduction all year roundLivestock cattle, sheep, goatsBreeds cattle (Friesian - Barà-Pustertaler - Tarentaise - Piedmontese)sheep (Langhe - Frabosana orRoaschina - crossbreds)goats (Alpine Chamoisee - crossbreds)Pasture sheep all year round, goats 11months - on the lowlands and hillsidesnear the farm in autumn/winter, and inthe Alpine pastures of theGermanasca, Susa and Sangonevalleys in spring/summer.

“Il Trifoglio” is a co-operative founded in 2006 that offersits members synergies in the production and marketingof their goods. The farms involved in milk production areAllevamento Beltramino (cows), Azienda Agricola Fiore(cows, goats and sheep) and Brujun (sheep).The co-operative’s organisation and philosophy requirethat animals have the opportunity to graze and live

outdoors as far as possible, both on the lowlands in winterand in the three Alpine pastures that it controls in summer.The three dairies manufacture a wide and varied rangeof products that can be purchased at various retailoutlets throughout the region.

Alpine pasture Borgata Serre n. 12 Perrero (TO) Val GermanascaAlpeggio Pravareno Venaus (TO)Val Susa

Alpine Pasture Period Borgata Serre: from end of april to end ofoctober.Alpine pasture Pravareno: from the endof June to the end ofSeptember/October, depending onweather conditions.

Products-services25 different types of dairy products (fresh and aged cheeses - yogurt - butter -fresh and aged ricotta).

Il Trifoglio Cooperativa Agricola

Points of sale: Direct sales in the dairyRegione Canali n.8 - Buriasco (TO) +39 0121 506777 Point-of-purchase in Via Pinerolo 29 (at the roundabout) – Osasco

Shop:Alpe Pintas Pian dell'AlpeUsseaux (TO)Silvano 347 6481864 (spring/summer).It is advisable to telephone ahead.

NUTRITIONAL DATA

Energy value


23

9977

“Tometta di pecora” is made from themilk of sheep that are mainly pasture-fedall year round, according to the co-operative’s philosophy that aims toensure a high level of animal welfare.The production process involves addingrennet to milk heated to a temperature of38 °C, breaking the curds with thedimensions of a hazelnut or a kernel ofsweet corn, and cooking the curds at 43°C. Dry salting is performed and thecheeses are aged in a cellar.

Cheese: TOMETTA DI PECORA

DESCRIPTIVE SHEETDESIGNATION TOMETTA DI PECORA


SENSORY EXAMINATION


441 kcal1847,6 kJ23,79 g0,00 g0,00 g38,46 g35,31 %


Marbled yellow. Visible under-rind

Eyes Widespread, uneven, thin

Marbling AbsentStructure and breaks Hard, elastic,

unctuous

EXAMINATION OF PASTESmell Animal, ammonia, fermented,

mushroomsFlavours Sweet, bitter, savouryAromas Animal, fermentedTrigeminal sensations

PiquantStructure Crumbly, gluey, pinstripe, dryNose-palate length

Medium

Cylindrical irregularRegular, clean, oiledLight brown


sheepwholerawrennetsemi-cookedsemi-hardsemi-aged 13 cm8 cm750 g


9999

ibliographyBAA.VV.La degustazione dei formaggiONAF 2004

AA.VV.Tecnica di assaggio dei formaggiONAF 2008

Delforno G.I formaggi tipici del Piemonte e della Valle d’AostaEdizioni EDA 1981

Gambera A. – Surra E.Le forme del latte, manuale per conoscere il formaggioSlow Food Editore 2005

Ottogalli G.Atlante dei formaggiHoepli Editore 2001

Salvadori del Prato O.Trattato di Tecnologia CaseariaCalderini edagricole 2001

D.G.R. (Regional Government Decree) dated 15 April2002 No. 46–5823 – Region of Piedmont Official BulletinEnclosure:Prodotti Agroalimentari Tradizionali della Regione Piemonte(in accordance with Art. 8 of Decree by Law no.173/1998) – List updated on 31 December 2001

PUBLICATIONS BY TORINO CHAMBER OF COMMERCE

Maestri del Gusto di Torino e provincia, 2017 – 2018(www.to.camcom.it/maestridelgusto)

TORINO DOC - Selezione enologica della Camera di commercio di Torino(www.to.camcom.it/guidavinidoc)

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Project co-ordination:Torino Chamber of commerceSergio Arnoldi, Fabio BoerioTorino Chamber of Commerce Chemical LaboratoryItalo Bevione

In conjunction with:Torino Chamber of Commerce Chemical LaboratoryItalo Bevione, Salvatore Capozzolo, Katia Leggio, Paolo Vittone

ONAF - National Organisation of Cheese TastersGiuseppe Caldera, Lorenzo Lenta, Carlo Moretto

DISAFA - Department of Agricultural, Forestry andFood SciencesGiuseppe Zeppa

Selection of cheeses:Selection of cheeses was made possible thanks tothe tasting panel consisting of the tasters ONAF:

Ettore Bevilacqua, Italo Bevione, Giuseppina Gisoldi,Roberto Giuffrida, Luca Liberti, Stefano Marchetti,Mitzy Mauthe Degerfeld, Giuseppe Zeppa

Graphical co-ordination:Public Relations Office, Torino Chamber of commerce

Drafting and revision of texts:Italo Bevione, Paolo Vittone

The texts of the chapter entitled “Promoting dairyproduce in the area ” are by:Giuseppe ZeppaDISAFA - Department of Agricultural, Forestry andFood Sciences

The texts of the chapter entitled “From Milk toCheese” are by:Giuseppe ZeppaDISAFA- Department of Agricultural, Forestry andFood Sciences

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The texts of the chapter entitled “Tasting Cheeses”are by:Lorenzo Lenta, Carlo MorettoONAF - National Organisation of Cheese Tasters

The texts of the chapter entitled “Selection” are by:Lorenzo Lenta, Carlo MorettoONAF - National Organisation of Cheese Tasters

Giuseppe ZeppaDISAFA - Department of Agricultural, Forestry andFood Sciences

Laura Bersani, Italo BevioneTorino Chamber of Commerce Chemical Laboratory

The texts of the chapter entitled “The Companiesand Cheese Selected,” are by:Italo Bevione, Katia LeggioTorino Chamber of Commerce Chemical Laboratory

Graphic design:Grazia Taurisanoin

Photographs by:Italo BevioneTorino Chamber of Commerce Chemical Laboratory

(cover) Photo studio ALBERTO BARI - Torino

Our thanks to the producers for providing photographicmaterial

Translation:Language Point - Torino

Printed by:IPaper Fedrigoni

©2017 Torino Chamber of commerce, Industry,Crafts and Agriculture

This book is released under licence Creative Com-mons Attribution - Noncommercial - No Derivative license 3.0 ItalY

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