Once upon a time, all the farmhouses in the Alta Langa kept a flock of a few dozen sheep. Their milk, sometimes mixed with a little goat’s milk, was used to make a small cheese called tuma. The cheese would be sold on market days in the squares of Murazzano, Bossolasco, Alba, Dogliani and Ceva. The tuma made today is still cylindrical, with a weight between 200 and 350 grams and a pale straw-colored soft paste with small eyes. The rindless cheese is eaten fresh, after about a week, though it can also be stored in jars (“tuma ’n burnia” in dialect) for the whole winter. Alternatively the cheeses are aged for at least a month, grated or broken into pieces and put in a terracotta pot with some grappa, where they ferment and become a delicacy called “bruss”.
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Production takes place during the period when the animals are raised in pastures, from the beginning of March to the end of November.
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PresidiumThis cheese is commonly known as Murazzano-- indeed, this is the name of the PDO (protected designation of Origin). But while the PDO regulations allow the cheese to be made with up to 40% cow's milk (which may be pasteurized), the Presidium intends to revive the historical version, made exclusively with the milk of Langhe sheep. This is why a different name was chosen. The Langhe sheep was once very common (in 1950 there were over 45 thousand animals), but its numbers have declined dramatically: Today there are no more than 2,500 of these sheep, raised on about 30 farms in Piemonte and Liguria. Langhe sheep have a convex facial profile, no horns, a white fleece, and long, skinny legs.
Alta Langa, Cuneo Province
di Christine Draps Veglio
Località Bui, 3
tel. +39 0173 793202 - 342 firstname.lastname@example.org
Some of Family Farm's milk comes from
di Franco Allaria
via Guglielmo Marconi, 8
tel. 0173 791433 - 338 email@example.com
di Anna Maria Trombetta
via Prà Sottano, 1
tel. +39 0174 firstname.lastname@example.org