¥ 1,500 ¥ 1,620 incl. tax
Caseificio dell'Alta Langa is in the small village of Bosia, in the heart of Alta Langa, a few steps from Alba, Barolo and Barbaresco between Hazelnut trees and vineyards. Their production is the result of recipes that have been handed down from generation to generation, based on small local pastoralism, often shared by word of mouth, of cheeses produced in mixed milk or goat's milk. <Cossanella> Cossanella is our only all cow’s milk cheese. Complete with a beautiful red/orange washed rind and a lustrous paste, this cheese has flavors of sweet cream and a pleasant funk.【“Best-By” Date: 29 September】
Average nutritional values per 100 g
Mixing milk from different animals is very common in mountainous areas to supplement the yield, or to soften the particular smell of sheep or goat milk. This method gives a variation in ingredients, nutrients, taste and aroma – resulting in new types of cheese.
Washed-rind cheese are periodically treated (washed) with salty water, wine, beer or distilled liquor. This encourages the growth of brevibacterium linens on their surface. These cheeses have a strong and distinctive odor, while containing a mild flavor on the inside. The taste and smell of the cheese changes depending on the ingredients used to wash the surface, making it a type of cheese that brings out the individuality of the area it was made in.
In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.
¥ 14,580 incl. tax