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cevrin di Coazze

cow's and goat's milk cheese

Five artisan cheese makers in Coazze and Giaveno in the province of Torino make this cylindrical cheese, using 60-70% cow's milk and the rest goat. It has a hard wrinkled crust, but a soft elastic texture, a strong odour and salty, acidic taste when very ripe.

In October there's a Festa Rural di Cevrin di Coazze in Coazze.

Text © Dana Facaros and Michael Pauls

Images by: michelabocedi