Coazze Cevrin

Italy

Piedmont

Milk and milk products

Back to the archive >
Coazze Cevrin

Cevrin is the local dialect name for a cheese made from a mix of goat’s and cow’s milk, produced in the pastures of the Sangone Valley using a slow curdling, between lactic and presamic (using rennet). Cevrin’s amber-colored rind is wrinkled and moist. The paste is slightly granular, yellow towards the exterior and whiter in the middle. The cheese is 10 centimeters tall and its diameter ranges from 15 to 18 centimeters. The cheese weighs between 800 grams and a kilo and a half. It ages for at least three months and requires intensive care during the aging period, but the finished cheese has a strong, lingering fragrance. When perfectly ripe, it melts in the mouth, releasing notes of hazelnut and butter and some spiciness.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • YesNo

Season

The production of Cevrin occurs exclusively during the grazing period, from March to November.

Back to the archive >
The Presidium wants to revive goat farming and increase milk production, while also promoting the traditional raw-milk production technique. The farmers who belong to the Presidium are also the guardians of a native cattle breed, the Barà, hardy and suited to mountain pastures, with a characteristic black band along its flank. Cevrin is made from the milk from the breed (60% maximum) and from Camosciata goats.

Production area
Coazze and Giaveno, Sangone Valley, Turin Province

Presidium supported by
Turin Province
Fratelli Lussiana
Giaveno (To)
Borgata Fornello, 40
tel. +39 011 9363903 - 338 8015225
maria.lussiana@virgilio.it

Giancarlo Lussiana
Coazze (To)
Alpeggio Sellery Inferiore
tel. +39 333 4510981

Ugo Lussiana
Giaveno (To)
Via Avigliana, 97
tel. +39 338 6197124
irenelussiana@virgilio.it
Slow Food Presidium Producers’ Coordinator
Maria Lussiana
Tel. +39 011 9363903 - 338 8015225
maria.lussiana@virgilio.it

Slow Food Presidium Coordinator
Eric Vassallo
tel. +39 347 2342285
ericvassallo50@gmail.com
The Presidium wants to revive goat farming and increase milk production, while also promoting the traditional raw-milk production technique. The farmers who belong to the Presidium are also the guardians of a native cattle breed, the Barà, hardy and suited to mountain pastures, with a characteristic black band along its flank. Cevrin is made from the milk from the breed (60% maximum) and from Camosciata goats.

Production area
Coazze and Giaveno, Sangone Valley, Turin Province

Presidium supported by
Turin Province
Fratelli Lussiana
Giaveno (To)
Borgata Fornello, 40
tel. +39 011 9363903 - 338 8015225
maria.lussiana@virgilio.it

Giancarlo Lussiana
Coazze (To)
Alpeggio Sellery Inferiore
tel. +39 333 4510981

Ugo Lussiana
Giaveno (To)
Via Avigliana, 97
tel. +39 338 6197124
irenelussiana@virgilio.it
Slow Food Presidium Producers’ Coordinator
Maria Lussiana
Tel. +39 011 9363903 - 338 8015225
maria.lussiana@virgilio.it

Slow Food Presidium Coordinator
Eric Vassallo
tel. +39 347 2342285
ericvassallo50@gmail.com

Territory

StateItaly
RegionPiedmont

Other info

CategoriesMilk and milk products