Why we love it
The Testun al Barolo cheese is made with cow’s milk and is a unique cheese with deep roots in the local tradition.
The Testun al Barolo, wrapped in pressed grapes enriched by the Barolo wine are left to mature for at least 150 days. The grapes’ skins not only protect the cheese but add complexity.
The artisan who made it
The La Poiana Cooperative was created in 1982 with aim of protecting and promoting the local cheeses, cheeses from the so called Grana Valley, starting with the Castelmagno, the King. La Poiana is made by artisan cheese mongers that create cheeses respecting the tradition and the territory, the valley.
La Poiana is synonymous with Castelmagno, and their story began in 1982 when the Castelmagno became a DOC protected cheese. Made with local milk produced from cows left free to graze in the green mountain pastures, from Castelmagno di cooperative soon started producing other local cheeses, from Robiola to Pecorino. All their cheeses are made according to the tradition and are made with raw, non pasteurised milk, full and rich of flavour.
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