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Semi-fat cheese made from cow's milk pressed in air bands of Swiss pine wood with stones smoothed by the Gesso river. The paste is ivory white in color, moderately compact and consistent, with small white holes. Clean when cut, with aging it tends to whiten and become grainy. The brown, resistant, naturally bloomed rind has a characteristic irregular surface due to contact with the surface of the stone weight. Pleasantly scented, the tender nostrale is tasty and moderately spicy in taste.
Maturation: 40 days
Nostrale duro
€5.70
Semi-fat cheese made from cow's milk pressed in air bands of Swiss pine wood with stones smoothed by the Gesso river. The paste is ivory white in color, moderately compact and consistent, with small white holes. Clean when cut, with aging it tends to whiten and become grainy. The brown, resistant, naturally bloomed rind has a characteristic irregular surface due to contact with the surface of the stone weight. Pleasantly scented, the tender nostrale is tasty and moderately spicy in taste.
Maturation: 40 days
INGREDIENTS: cow's MILK, rennet, salt, lactic ferments.
Fun fact: one of the pearls of Cuneo's dairy production, always exported to Ligurian and Piedmontese tables. Due to its good conservation properties, it was among the cheeses that crossed the Atlantic together with emigrants headed to America in search of fortune.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Curing time
- Short curing (15 - 60 days)
Specific References
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