Cheeses of the Piedmont Region of Italy
Characteristics - Saras del Fèn is a ripened ricotta cheese produced from a mixture of goats’, ewes’ and cows’ milk. The cheese is egg-shaped with a weight of 500-1500 g. Ripening lasts at least 20 days but can be longer than 1 year. It is wrapped during ripening, following local tradition, in hay characteristic of local alpine high pastures. There is no crust in the fresh product but ripened products have an elastic crust that is wrinkled, soft, grey with yellow and white highlights. The dough is ivory or yellowish without holes. The texture is soft, elastic and sticky. The odour is fine and delicate in fresh products but strong and persistent in aged products. The taste is mainly sweet and fine but savoury, salty and hot in aged products
Composition - The composition of Saras del Fèn cheese is given in table 9.
Table 9. The composition of Saras del Fèn cheese
Fat (% dry matter)
How to cite this article
Zeppa, Giuseppe (2004). [On-line]. Available from: http://www.dairyscience.info/index.php/cheeses-of-the-piedmont-region-of-italy/86-saras-del-fen-.html . Accessed: 18 June, 2013.