Cevrin di Coazze A cheese that has been produced for centuries in a small mountain village of Coazze, in the Sangone Valley, it was born from the need to use mixed cow's and goat's milk (at least 40%), milked in the pastures from...
Seirass del Fèn Seirass del Fèn is a seasoned ricotta cheese typical of the Waldensian valleys, with a delicate and flavoursome taste, which has always belonged to the local cheese-making tradition. Seirass is produced by heating the whey of cow...
Toma del Lait Brusc This is an extraordinary toma cheese, produced during the summer in the pastures of the Susa, Sangone and Lanzo Valleys through a process of milk acidification. The result is a toma cheese with a particularly fresh flavour and...
Toma di Lanzo Toma di Lanzo is a mature cow's milk cheese, appreciated and known for its goodness. The tasty Toma di Lanzo is produced in small cheese factories in the valleys and mountain pastures, respecting tradition. Promoted by the Valli...
Toma d’Trausela Tuma 'd Trausela (Toma di Trausella) is a very fresh cheese made from freshly milk, suitable for almost immediate consumption (1-2 days). Tuma 'd Trausela is the toma par excellence, at least according to the traditional...
Civrin della Valchiusella Civrin' and 'Civrin d'Alpe' are made exclusively from whole cow's milk raw processed . Civrin has a smooth, regular, straw-coloured rind; a soft paste; a characteristic, harmonious and delicate aroma, linked to the seasonal variety...
Plaisentif Plaisentif is a cheese made from whole, raw cow's milk. Its particularity is the production period: about 40 days between June and July in alpine pastures only. It is also known as violet cheese in reference to the flowering of the...
Tomino di Rivalta It is a fresh cheese made from whole cow's milk, with a soft paste, very quickly consumed. It has a cylindrical shape with flat faces and the weight varies from 120 to 130 g. Absent rind, the cheese is all edible; the use of cloth...
Tomino del Talucco Is mainly produced in the area of Talucco, a hamlet of Pinerolo and today in Val Lemina in some very artisanal dairies, it is a fresh cheese made from goat's milk or mixed. It is generally eaten...
