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Testun is a typical cheese from the Cuneo mountains. The name – in dialect “hard and big head” – refers to the consistency of the paste, hard and compact, with small and regular holes typical of raw paste cheeses. The natural maturation, which lasts at least five months on oak boards, gives the product the characteristics of a champion – refined and intense at the same time – and allows some forms to develop a light blue veining, appreciated by connoisseurs all over the world.
Testun cheese
€12.50
Testun is a typical cheese from the Cuneo mountains. The name – in dialect “hard and big head” – refers to the consistency of the paste, hard and compact, with small and regular holes typical of raw paste cheeses. The natural maturation, which lasts at least five months on oak boards, gives the product the characteristics of a champion – refined and intense at the same time – and allows some forms to develop a light blue veining, appreciated by connoisseurs all over the world.
INGREDIENTS: Raw milk, salt, rennet.
Uses and pairings: depending on its evolution, it pairs with good quality white wines or vintage reds.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Milk processing
- Raw milk
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