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Characteristics (Denomination of Protected Origin 1 July 1996) - Murazzano is a fresh cheese produced from ewes’ milk or a mixture of ewe’ and cows’ milk. The Murazzano cheese is cylindrical with flat surfaces. The cylindrical shape has a diameter of 10-15 cm, an edge of 3-4 cm and a weight of 300-400 g. The ripening is from 4 to 10 days. There is no rind but only a yellowish patina in matured cheese. The dough is white or ivory-white with few small holes. The texture is soft. The odour is fine and delicate. The taste is mainly sweet and fine but savoury and more intense in aged products.

Murazzano is a fresh cheese produced from ewes’ milk or a mixture of ewe’ and cows’ milkProduction area - The cheese is produced in the 43 towns that belong to the ‘Comunità Montana Alta Langa’ and in the towns of Bastia Mondovì, Ceva, Castelnuovo Ceva, Clavesana, Montezemolo, Priero e Sale San Giovanni also in the province of Cuneo.

Cheesemaking - Murazzano is produced with raw or pasteurised milk. The milk is coagulated by the addition of bovine liquid rennet at a temperature of 27-30 °C. Commercial starter cultures containing thermophilic and mesophilic lactic bacteria are used. Generally, each producer uses a different starter to characterise their production. The curd is cut twice: the first is a large, ‘rough’ cut and the second, finer cut, produce granules with the size of a hazelnut. The curd is collected and drained in moulds. The cheese is dry-salted. Natural aromas such as truffle, hot pepper, herbs or rosemary may be added. 

 

 

Composition - The composition of Murazzano cheese is given in table 5.

Table 5.  The composition of Murazzano cheese

Component

%

Water

40-60

Protein

34-42

Fat (% dry matter)

50-62*

Ash

4-6

* A fat in dry matter(%) of at least 53 is required for Murazzano produced with ewes' milk


How to cite this article

Zeppa, Giuseppe (2004). [On-line]. Available from: https://www.dairyscience.info/index.php/cheeses-of-the-piedmont-region-of-italy/73-murazzano.html . Accessed: 3 December, 2016.   

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