CHEESES OF THE PIEDMONT REGION OF ITALY
Introduction	Bra Tenero	Bra Duro	Raschera	Castelmagno	Toma Piemontese	Murazzano
About Professor Zeppa	Tuma ‘d Trausela	Gorgonzola	Taleggio	Murianengo	Tomino di Talucco	Montebore
Bruss	Ask Professor Zeppa a question	Cevrin di Coazze	Grana Padano	Toma del Lait brusc	Robiola di Roccaverano	Saras del Fèn

Introduction to the cheeses of Piedmont

Piedmont is a region in North West of Italy that has eight provinces (Turin, Cuneo, Asti, Alessandria, Vercelli, Biella, Novara, Verbanio-Cusio-Ossola).  It occupies an area of approximately 25,000 km² and has some 4 million inhabitants.  The region is well known for its quality engineering industries (Olivetti, Fiat, Lancia) but is also acknowledged for the quality of its agricultural products including wines (Barolo, Barbaresco, Barbera, Moscato, Dolcetto), cheeses, rice and fruits and its confectionery e.g. chocolate (Nutella, Gianduiotti).

Because of the region's wide highlands and plains, milk production is a very important activity for Piedmont farms.  The Piedmont area has approximately 17,000 cows, 75,000 ewes and 39,000 goats.  There is an annual production of some 700,000 metric tonnes of cow milk. 

The manufacture of cheese from local milk is an important traditional activity within the region where approximately 2,800 tonnes of cows' milk cheeses are produced.  The area is unique because it produces over 50 varieties of traditional cheeses.  Ten of these cheeses meet the EU Denomination of Protected Origin (DPO) standard and account for most of the cheese produced in the region.

The aim of this section is to discuss the most economically significant cheese varieties in Piedmont, Bra Tenero, Bruss , Tuma 'd Trau. sela, Gorgonzola, Cevrin di Coazze, Raschera, Taleggio, Grana Padano, Castelmagno, Murianengo, Toma del Lait brusc, Riobiola di Roccaverano, Toma Piemontese, Saras del Fèn, and Murazzano. Summary information on cheese manufacture, composition and their unique sensory properties is presented.

How to cite this article

Zeppa, Giuseppe (2004).   [On-line] UK: Available:  Accessed:

Home | Starters| Probiotics|Inhibitors| Phage| Cheese Quality | Cheese Yield| Modelling|MAP | Discuss site topics| Links|Legal|
© Copyright February 2001. All rights reserved. W M A Mullan.
If you have problems with this page please let me know.

Home
Main author
Cheese starters
Probiotics
Inhibitors in milk
Exploitation of anti-
microbial proteins
Bacteriophages for
lactococci
Cheese quality
Cheese yield
Cheese manufacture
Modeling in food technology
Science of MAP
Discuss site topics
Ice cream
External references
Search for literature
cited
Job vacancies
Contribute an article
Articles
Acknowledgements
Site map