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.

Season

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