Cheeses

It is a refermented cheese which, depending on the processing, can be spreadable or crumbly, with a strong smell, strong and very spicy flavour.
In Val di Susa it is also called Tupinà (from tupin, the terracotta vase in which it is produced). Once upon a time, in the mountains, it was prepared at a family level, using leftover cheese which was mixed with a little milk or whey and left to ferment in a cool place, with the subsequent addition of grappa and pepper.
The Parco margari offers a ricotta-based version, seasoned with pepper, salt and grappa, aged for at least 6 months.

This butter is produced exclusively in the summer season, in mountain pastures.

According to the traditional method, it is obtained by buttering, with the use of a churn, the sour cream obtained by the spontaneous emergence of milk from two subsequent milkings, which have rested for 24 hours and 12 hours respectively.
In the most equipped dairies it is obtained from pure cream extracted by centrifugation from freshly milked milk.

The paste is golden-yellow in color due to the high beta-carotene content due to the fresh grass-based diet.
The flavor is pleasantly aromatic, with hints of herbs from Alpine pastures.

It is a small toma that is produced in Val Sangone (in particular in Coazze, Giaveno and Forno) using raw mixed goat's and cow's milk, or pure goat's milk.
It is precisely the quality of the milk that gives Cevrin an extraordinary aromatic fragrance. It has a creamy, elastic paste, with a color ranging from milky white to straw white.

After three days of maturation it is ready for consumption.
Today almost all the production (which is minimal) is sold fresh (maximum 15, 20 days of maturation), but Cevrin di Coazze expresses its best organoleptic characteristics after two or three months of maturation, when the rind acquires a more yellow colour. charged and the scent becomes complex and penetrating.

Coazze's Cevrin is a product from the Province of Turin basket. It was adopted by Slow Food as one of the Presidia of the province of Turin.

It is the ancient violet cheese, produced since the end of the 16th century during the flowering period of violets (June-July) with the raw milk of cows fed on the pastures of the Susa and Chisone Valleys.

A few hundred wheels are produced per year, aged for 80 days, numbered and branded, which can only be marketed starting from the third Sunday of September, on the occasion of the "Poggio Oddone" festival in Perosa Argentina.

The Plaisentif Producers Association guarantees the quality of the product which is also included in the basket of the Province of Turin. The Plaisentif Path, through ancient villages and mountain pastures that produce it, contributes to the valorisation of the product and the territory.

The Rivet d'Or finds its origins in the ancient recipe of tommë, from the ancient name in the Occitan dialect of the upper Val Chisone. The production of tommë, different from the current, more well-known and modern Toma, had been abandoned for decades and the recipe has been expertly recovered in the memory of the historical knowledge of the elderly Pragelati.

Rivet d'Or is a mature cheese (from a minimum of 60 days up to 180), tasty, with a very white and crumbly texture, with a light natural marbling, made from whole raw milk.

It differs in Rivet D'Or d'üvern, sweeter and more compact, produced in winter, when the cows are fed mainly with valley hay, the Rivet D'Or 'd la dreit, with floral aromas and intense flavours, produced when the cows are grazing on the pasture area facing south, the Rivet D'Or 'd l'envers, tasty and softer, produced when the cows are grazing on the pasture area facing north.

It is a semi-cooked cheese with soft or semi-hard texture, made from whole or partially skimmed cow's milk, typically intended for maturing, produced only in the summer months in mountain pastures and consequently, characterized by the intensity of aromas and aromas and the tasting complexity that derives from the pasture grass (butter flavour, floral hints).

A highly appreciated variant of the mountain toma, produced by a few farmers, it has a particularly persuasive flavor in the mouth, with clear floral sensations on the palate.
To enhance the dairy products of the mountain pastures of the protected area, the Typical Cheese of the Cottian Alps brand is affixed to the Toma d'alpeggio and Toma del Lait brusc cheeses produced according to the park regulations.

It is traditionally produced in mountain pastures through a process of acidification of the milk resulting from evening milking. The result is a toma with a particularly fresh flavor and a crumbly texture, with hints of marbling, to be enjoyed at least two months after preparation. The flavors that emerge most distinctly are acid and bitter. If the wheels are matured for a long time or are particularly rich in fat, the toma presents pleasant spicy sensations. It is included in the basket of typical products of the Province of Turin.

To enhance the dairy products of the mountain pastures of the protected area, the Typical Cheese of the Cottian Alps brand is affixed to the Toma d'alpeggio and Toma del Lait brusc cheeses produced according to the park regulations.