The cheeses in the Basket of Typical Products of the Metropolitan City of Torino represent dairy excellence that links history, tradition and the mountainous and hilly landscape.
The term “basket” refers to artisanal products linked to local raw materials and historical practices, enhanced by technical and scientific disciplines and checks.
Cheese varieties
There are seven dairy products included in the basket. Cevrin di Coazze, a cheese produced for centuries in a small mountain village in Coazze, in Val Sangone, born from the need to use mixed cow's and goat's milk (at least 40%), milked in the pastures from spring to autumn, now also recognised as a Slow Food presidium; Civrin from Val Chiusella, made exclusively from raw whole cow's milk, and Plaisentif, known to gourmets as “violet cheese”, a small round cheese made in June when the flowers in the mountain pastures make the milk particularly fragrant.
And then there is the matured ricotta Saras del Fén and the tome di Lanzo, Lait Brusc, produced in the summer in the pastures of the Susa, Sangone and Lanzo valleys through a process of milk acidification, and ’d Trausela, a very fresh cheese produced with freshly milked milk, suitable for almost immediate consumption.
Cooking tips
There are several recipes that use cheeses from the basket as ingredients, such as:
- Maccheroncini con Asparagi di Santena delle terre del Pianalto e Toma di Lanzo
- Raviolone ripieno di Saras del Fen e primule di campo con burro e borragine
- Risotto con Toma del Lait Brusc con ristretto di Barbera
- Tagliolini alla Toma del Lait BruscScaloppine al Cevrin di Coazze