THE PRODUCTION FEAUTURES
Murazzano is a fat cheese, of short and medium maturation, which is obtained with the raw milk of the sheep of the Langa or with possible heat treatments.
The quantity is very limited and the family farms that produce it rarely exceed one hundred heads of sheep; on average they own ten or twenty.The color of the paste goes from milk white in the fresher version to straw yellow tending to darken with aging.
The shape is cylindrical, the paste is soft, but consistent and slightly grainy, with irregular eyes.
The taste is unmistakable, fine and balanced, with fresh hints reminiscent of the sweetness of sheep’s milk and the countless herbaceous essences typical of these hills.
The rind is soft and light and has intense scents that can evoke the sheep fleece. If aged, it takes on a more intense and spicy taste.Murazzano can also be produced in glass jars (the traditional Piedmontese “burnie”) and from this cheese is obtained Bruss, a delight of tradition: a thick spreadable, very spicy cream, preserved in hermetically sealed jars.
THE BEST PAIRINGS
Excellent with a slice of bread, seasoned with a drizzle of oil and pepper. Or to embellish salads and boiled vegetables.
It is an essential element of some traditional dishes, such as timbale, potato ravioli and Murazzano omelette with hop tops, sformatini with spinach and Fassona fillet with Murazzano cream.
Also perfect as a filling of toasted buns.
Divine in the Bruss version on croutons and polenta concia.He prefers wines from the Langhe, such as Langhe Chardonnay, Favorita, Dolcetto di Dogliani and Barbera d’Alba.
WHAT ABOUT THE HISTORY OF MURAZZANO?
The Murazzano is the oldest Piedmontese cheese belonging to the Robiole typology.
Its history is linked to that of the Langa sheep, an autochthonous Piedmontese breed that for centuries has taken up residence on these hills and has guaranteed the survival of the proud and tenacious people of the Upper Langa, where the fruits of the land were very scarce.
Quoted by Pliny the Elder, it was once produced by women, who were in charge together with the old people to take the sheep to pasture and milk them and followed their sale. Women who, on market day, used to come together with their carts to the village of Murazzano, bringing their tume in baskets covered with squared sheets, to sell them to mediators who would then take them to the stores and restaurants of Turin.
After all, even our king of Italy, Vittorio Emanuele II, who loved hunting and villains more than politics, could not resist the impulse to venture on horseback in the wild woods, and he used to stop in the houses of the producers to be refreshed by local girls with a fresh and creamy Robiola.