Seirass

‘Seirass’ (from the word ‘serum’, ‘whey’ in latine) in the Piedmont dialect means ‘ricotta’ or cottage cheese. Compared to the central Italian ricottas, this has a fine and smoother, not granulose paste and contains abundant cream.  It is normally retailed in conical, gauze bags which give the cheese its shape. It is a highly perishable product, without any preservatives and must be eaten very quickly.

Organoleptic characteristics

Aspect and texture
very soft, ivory paste, weeping serum
Taste
delicate with faint traces of sheep and the flavour of cream
Serving suggestions
sweet white wines. Blueberry jam, marmalade, acacia honey. Piedmont ‘grissini’ bread sticks

Technical characteristics

Milk
sheeo and cow’s milk curd + cream
Production method
artisan
Paste
‘ricotta’ cottage cheese
Salting
dry
Ripening
none
Production period
summer months
Fats
30 % F-Dm
Weight
0,250 kg - 1 kg
Dimensions
variable
Producers
dairies in the western provinces of Piedmont
Whole cheese code
n.d.
Cutted cheese code
n.d.

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