This cheeses possesses a deliciously crumbly texture, typical of some of the Cuneo area’s rarer cheeses.
The cheese-making procedure is a leisurely one and includes re-mixing of the curds under the whey to produce a stronger flavour and a layered, ‘rocky’ texture.
The more mature varieties possess the stongest and richest flavours.
Milk used: raw Piedmontese cow’s milk.
Ingredients: milk, salt, rennet.
Weight of single cheeses: about 4 kg.
Rennet used: liquid calf’s rennet.
Nutritional information: Il nobile di campagna contains per 100g: 354Kcal; 32g fats of which saturated fats 22g; carbohydrates 1.4g of which <0.5g sugars; 28g proteins; 1.6g salt.
Microbiological analysis: negative for Salmonella spp and Listeria monocytogenes.
Analysis performed by SINAL n° 0051 accredited laboratory.
Best before date: this is a semi-matured cheese meaning that if the cheese is kept intact and at the correct temperature, the best before date is flexible. However, in order to maintain optimum flavour and microbiological conditions, we recommend that it be consumed within 150 days after production.