Description
Murazzano PDO is a fresh fat cheese produced with sheep’s milk obtained from sheep belonging to the Delle Langhe breed, pure or with a minimum of 60% mixed sheep’s milk, with the possible addition of cow’s milk (maximum 40%).
Production Area
The production area of Murazzano PDO is within the territory of the hilly area known as “Langhe”, in which there are 50 of the municipalities in the Province of Cuneo, in the Piedmont region.
Production Method
The milk comes from two daily milkings of animals fed with fresh fodder or dry hay which is predominantly from the production area. The milk must be curdled with liquid calf rennet, at around 37 °C. The curd is then broken and mixed again until it reaches the right consistency. The mass is then shaped using cylindrical moulds with perforated bottoms, called fascelle, which were originally made of wood before being produced in plastic or stainless steel. The cheese is dry salted before being left to ripen for a minimum of four days and a maximum of 90. The processing method requires that the cheeses be quickly washed at least twice with tepid water during this period. If Murazzano PDO is produced with 100% sheep’s milk, it may indicate “Solo latte di pecora delle Langhe” (only Delle Langhe sheep’s milk) on either the label or packaging.
Appearance and Flavour
Murazzano PDO has a cylindrical shape, with a diameter of 10-15 cm and slightly scalloped flat surfaces; the heel is about 3-4 cm high and it has a variable weight of 250 to 400 g. The cheese is milk-white, tending towards straw-yellow the riper it is, with a soft and fine-grained consistency and the possible presence of eyes. Initially there is no rind, but the wheels can form a soft, light outer rind with a thin undercrust during ripening. The skin of the fresh cheese is milk-white in colour. It has a mild and delicately fragrant flavour, tending to become stronger and fuller with piquant notes with aging. Murazzano PDO “Solo latte di pecora delle Langhe” is characterised by its intense smell and a strong taste of sheep’s milk.
History
Murazzano PDO is the oldest of the Piedmont Robiola cheeses. It was invented at the time of the Celtic colonies and is a descendent of the Astigiani cheeses described by Pliny the Elder in his Naturalis Historia (1 st century AD). The origin of the name derives from the area where the cheese is mainly produced, that is, in the municipality of Murazzano. In the past, it was produced by the women of Alta Langa who went to Murazzano on market day to sell their cheeses to the stall owners, who in turn took them down to the lowland cities, going as far as Turin.
Gastronomy
Murazzano PDO should be kept in a sealed container and placed in the least cold compartment of the refrigerator. To best appreciate the flavour, it should be removed from the refrigerator about one hour before consumption. It is an excellent table cheese, but can also be eaten at the end of a meal, either on its own or with ground pepper and a drizzle of extra virgin olive oil.
Marketing
The product is marketed as Murazzano PDO, with the possible indication of “Solo latte di pecora delle Langhe”, if produced exclusively with sheep’s milk obtained from the Delle Langhe breed, or “Con latte di pecora delle Langhe”. It is sold in whole wheels, wedges or pre-packed slices. It must be packaged in the characteristic triangular paper bearing the designation, product logo and European logo.
Distinctive Features
The unique organoleptic properties of Murazzano PDO, such as the delicate aroma and mild taste, are given to the specific qualities of the milk of the native Delle Langhe sheep, which are contributed to by the aromatic variety of the pasture grasses used to feed the animals.