Murazzano

Murazzano is a full-fat, uncooked cheese made from sheep's milk, which may be supplemented with cow's milk, produced in a continuous area of communes within the province of Cuneo, Piedmont. Cylindrical in shape with straight sides, it is dry-salted and left to ripen for a short time. The name derives from the commune of Murazzano, where the cheese has historically been made.

About this designation

Murazzano holds PDO status, registered under file number PDO-IT-0015 (eAmbrosia identifier EUGI00000012997), with EU protection granted on 21 June 1996. The protected name as registered is Murazzano. The specification defines the product as a full-fat, uncooked cheese, cylindrical in shape with straight sides, produced from sheep's milk that may be supplemented with cow's milk. The geographical area is restricted to communes of the province of Cuneo forming a continuous area in the Piedmont region. In production, the curds are obtained from whole milk with the addition of calf's rennet and coagulate at a temperature of 37°C; the curds are then dry-salted and left to ripen for a short time. The specification links the character of the product to the climatic conditions of the relevant part of Piedmont, which affect the quality of fodder used to feed the cows and sheep. The cheese is historically associated with the Cuneo area and has been widely distributed in local markets. Control and supervision are entrusted to the Consorzio di Tutela del Formaggio Murazzano, and products are marketed carrying the label of that supervisory consortium. The applicant group on record is the Consorzio Produttori Formaggio Murazzano, based in Bossolasco.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-IT-0015, eAmbrosia identifier EUGI00000012997.
• The specification requires sheep's milk as the base, which may be supplemented with cow's milk; the cheese is full-fat and uncooked.
• Curds coagulate at 37°C using calf's rennet, are dry-salted, and are left to ripen for a short time.
• The geographical area is confined to a continuous zone of communes within the province of Cuneo, Piedmont.

Tasting notes

Piedmontese sheep's milk fresh cheese (small wheels) from Langhe area. Bright white, soft creamy texture, mild fresh-yogurt flavor with delicate sheep-milk tang, light grassy notes.

HoReCa use

Murazzano appears on Langhe cheese boards alongside other regional cheeses and is a traditional ingredient in Bross, a fermented cheese paste preparation. It is also paired with truffle in season.

Packaging

• small-wheel-300-400g
• twin-pack-vacuum-300g