Rare, large, blue marbled, alpine pasture cheese originally produced in the high Val di Susa on the border with France. It is closely related with some of the cheeses produced in Savoy just over the Alps (Maurienne Valley – hence Murianeng). The production method is similar to that of Castelmagno cheese although in Murianeng the structure of the paste and the flavor have important differences, due to the different environments of origin. Its long ripening period encourages the absolutely naturally intense blue marbling.
