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.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play