Cheeses - Patti di filiera - PromImperia

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ENHANCING TOURISM, FOOD AND WINE IN THE LIGURIAN HINTERLAND
 

  CHEESES FROM THE SUMMER PASTURES OF THE IMPERIA HINTERLAND

The Ponente Ligure area is also home to cheese making, with products that have gained favour among Italian gourmets.

Brigasca Sheep Toma: softsheep milk cheese, made in wheels or rectangles and white in colour, turning pale yellow as it matures.It is produced by the sheep of the same name, in the upper Arroscia Valley, upper Roya Valley and the upper Impero Valley. Slow Food Presidium.

Bruss: fermented ricotta cheese, white-greyish in colour, with a creamy consistency and slightly piquant flavour depending on maturity. It is produced in the upper Argentina Valley, upper Arroscia Valley and upper Nervia Valley.

Caprino: pure goat’s milk cheese, white in colour and made in wheels.

Alpine dairy cheese: hard mature cheese made from full or partially skimmed cow’s milk. Produced in the upper Argentina, Arroscia and Nervia Valleys.

Ricotta: made from cow’s milk, with a whitish-yellow colour, this ricotta is very tasty due to its high percentage of fats.

Toma di Mendatica: cow’s or mixed (cow and sheep) milk cheese, made in wheels or rectangles and white in colour, turning pale yellow as it matures. Typical of the upper Impero Valley and the Arroscia Valley.

Butter: A by-product of the production of cheese from the different areas of the hinterland. Its characteristics depend on the cheese production area and the pastures.

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