Quality, scents and flavors: these are the main characteristics of the cheeses in the province of Cuneo, where there is no lack of varieties: goat or cow, soft or hard, fresh or aged.
Castelmagno is the king of cheeses and has a protected designation of origin in Castelmagno, Pradleves and Monterosso Grana. It is ideal for various Piedmontese dishes, first of all rice and potato gnocchi. It has a fine and delicate flavor which becomes strong and spicy as the aging period increases.
It is produced in the valleys and mountains of Cuneo and it is another cheese with a protected denomination of origin. Bra DOP can be produced in two different types: "Bra Tenero" and "Bra Duro" and is used both as a baked and grated cheese.
In one of the smallest Italian areas of origin, Alta Langa, in the province of Cuneo, this cheese is made from sheep's milk or a mixture of sheep and cow's milk. The advantage of Murazzano DOP is that, unlike other sheep's milk cheeses, it does not take on spicy flavors but remains soft and "sweet". Depending on how it is aged, it has distinct aromas and is a Slow Food Presidium.
The major production of this cheese takes place in the Monregalese area and it can be found in two forms: in the fresher ones it has a fine and delicate flavor, while the seasoned one is intense, persistent and savory, tending to spicy. The characteristic scents of alpine pastures and alpine herbs prevail in the Raschera cheese.
Nostrale d'alpe is produced in summer in the mountain pastures of the valleys of Cuneo. There are two types of production: fresh, with a sweet and aromatic taste, and aged, with a pronounced salty flavor and a bitterish aftertaste reminiscent of toasted hazelnuts.
This ancient cheese is nowadays produced in many areas of the province of Cuneo, particularly in Rifreddo. Only cow's milk is currently used in its production.
Robiola di Alba
The area of production is linked to the Alba area of the province of Cuneo and in particular to Alba. This cheese is a Traditional Agri-food Product. The taste is sweet, reminiscent of fresh milk, slightly acidic and not very salty in the fresh wheels, while in the more mature wheels there are more intense aromas due to the development of mold on the rind and the flavor becomes more fragrant.
Robiola di Bossolasco
Also known as Tuma di Bossolasco, it is produced particularly in the territory of Bossolasco and in the municipalities of Borgomale, Farigliano, Feisoglio, Bosia, Lequio Berria, Murazzano, Niella Belbo and Sinio. It has a lactic aroma and a sweet, fragrant and pleasantly aromatic flavor.
It is produced in the summer in the southern part of Piedmont, between the Monregalese and Cuneo areas, among the mountain pastures of the upper Tanaro Valley and surrounding areas. The name of this cheese derives from the sole of a shoe which, in dialect, is called "soera" or "sora".
Toma di Elva
Toma di Elva or Caso di Elva is produced in summer in the commune of Elva in the upper Macra Valley. It has a particular production, in fact, for the processing, the milk that remains after the suckling of the calves is used. The flavor is reminiscent of the fragrance of fresh mountain herbs when young, becoming more pronounced, strong and slightly bitter as the cheese matures.
Toma di Celle
Toma di Celle is produced during the summer in Maira and Canosio Valleys, with the center of production in the municipality of Celle Macra. The cheese is preferably eaten with mountain potatoes boiled in their skins, sometimes adding a touch of bagnetto verde.
This is the only PDO cheese whose production covers the entire region, both in terms of the area of origin of the milk and of processing, aging and elaboration. Toma Piemontese is unquestionably recognized as the Italian Toma. It is produced all year round and the milk from which it is made is characterized by a high protein content.
Tomino del Bot
It is produced year-round in the municipalities of lower Varaita valley and in the valley of Valmala. Tomino del Bot (in Piedmontese bot also means "of yesteryear") is a cheese with an exquisite flavor and an ancient tradition.
Tomino di Melle
Also known as Tumin dal Mel, it is produced in the municipalities of Frassino, Melle and Valmala. In addition to being used in the dough for Val Varaita "raviole", Tomino di Melle is eaten plain with boiled potatoes or simply with fresh homemade bread.
Tomino di San Giacomo di Boves
Tomino di S. Giacomo di Boves is produced all year round in the Pesio, Colla and Vermenagna valleys. The best cheeses, however, are those made in the spring from mixed milk: cow, sheep and goat.
Tomino Valli Saluzzesi
Traditionally, this cheese comes from Saluzzo area, although today it is a type of product found in many dairies in the Cuneo and Turin areas. Because of its delicate flavor, it is best eaten plain with the possible addition of a drizzle of delicate extra-virgin olive oil accompanied by a slice of fresh bread.