Murianeng

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 the Murianeng paste has more fats and a rounder flavour. Its lengthy ripening period encourages the absolutely naturally intense blue marbling.

Organoleptic characteristics

Aspect and texture
grainy, compact, yellow paste with bluish marbling in ‘patches’
Taste
strong and intense with traces of stables and penicillin
Serving suggestions
full bodied, aged, red wines, sweet and liqueur wines Hot fruit chutney, red onion preserve. Rye bread and polenta

Technical characteristics

Milk
skimmed, raw, cow or goat’s milk
Production method
alpine pasture
Paste
pressed
Salting
dry
Ripening
at least 60 days
Production period
summer
Fats
40% F-Dm
Weight
8-10 kg
Dimensions
30 cm diameter, h. 10 cm
Producers
alpine hut dwellers in the Val di Susa
Whole cheese code
n.d.
Cutted cheese code
n.d.

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