Murazzano

Murazzano is a fresh PDO (Protected Designation of Origin) cheese in the Robiola family. It is produced in about fifty towns in the Piedmont region of northern Italy. Traditionally, it is made from full-fat, raw ewe’s milk, with up to 40% cow’s milk added. Approximately 21 tons are produced each year. The cheese originates from Murazzano, a small town in the Alta Langa, where it is often referred to as “tuma.”

History

The history of Murazzano dates back to ancient times, with references to a similar cheese by Pliny the Elder in his Naturalis Historia. Although there is no concrete evidence that this is the same cheese, the tradition of cheese making in the region is long-standing. The ewe’s milk used for Murazzano comes mainly from the Pecora delle Langhe, an endangered breed of sheep.

Production

Murazzano is made by coagulating milk with liquid rennet at around 37°C. The curd is cut to the size of a hazelnut and drained for 24 hours in cylindrical molds called fascelle. The cheese is dry-salted and left to ripen for 4 to 10 days. When fresh, Murazzano has no rind, but it develops a yellowish film as it ages. The cheese is soft and white or ivory-white with a few small holes. The flavor is sweet when fresh, becoming more savory and intense with aging.

Characteristics

Murazzano is cylindrical and flat, about 4–6 inches (10–15 centimeters) in diameter and 1.2–1.6 inches (3–4 centimeters) high, with a weight of 0.7–0.9 pounds (300–400 grams). The paste is soft and has a milk-white color. The odor is pleasant, characterized by milk and cream notes. When aged, the cheese develops a more piquant taste.

Serving Suggestions

Murazzano should be stored in a sealed plastic or glass container and kept in the least cold compartment of the fridge. To best appreciate its flavor, remove it from the fridge about one hour before consumption. It is excellent as a table cheese and can be enjoyed with a drop of extra virgin olive oil and ground pepper. Murazzano pairs well with fruity white wines and can also be used in recipes like Focaccia filling or Brus di Murazzano, a type of fermented cheese spread.

Distinctive Features

The unique flavor of Murazzano comes from the specific qualities of the milk from the Pecora delle Langhe sheep. This breed’s milk contributes to the cheese’s delicate aroma and mild taste, enhanced by the aromatic variety of the pasture grasses in the Langhe region.

Production Area

The production area for Murazzano PDO includes fifty municipalities in the Langhe, within the Province of Cuneo, Piedmont. The cheese is produced throughout the year and is sold whole or in large pieces. It must be packaged in the characteristic triangular paper bearing the PDO designation and logos.

Important Facts

Country of Origin	Italy
Specific Origin	Piedmont region, specifically Murazzano town
Certification	PDO (1996)
Milk Type	Ewe’s (up to 60%) and Cow’s (up to 40%)
Milk Treatment	Raw
Rind	No rind initially, forms a yellowish film later
Texture	Fresh
Flavor	Sweet to savory
Aroma	Milk and cream-like
Colors	White or ivory-white
Forms	Cylindrical and flat, 4-6 inches wide, 1.2-1.6 inches high
Age	4–10 days to 2 months