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Villa Favolosa Bed & Breakfast |
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Cheese: The Big Four Four of Italy's protected PDO cheeses are produced only in Cuneo Province: Castelmagno, Raschera, Bra and Murazzano. The province contains vast expanses of pristine alpine pastures that make perfect grazing for dairy animals. Their rich milk is used to produce these four outstanding cheeses which play an important part in local history and tradition. |
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| Roccaforte Mondovì - 15th century fresco by Giovanni Mazzucco |
In the nearby town of Roccaforte Mondovì is the Cascinale dei Frati (friar's farmstead) which dates to the 15th century. The medieval farmstead was used by the Carthusian monks of Valcasotto during the winter months for making cheese. Each spring the monks would move their herds back to Valcasotto so the animals could graze on the fertile upland pastures. The above fresco by artist Giovanni Mazzucco depicts the monks making a form of Raschera cheese. |
Bra Bra PDO takes its name from the town of Bra in Cuneo Province where this type of cheese has been sold for centuries. Bra cheese is typically made from cow's milk but up to 10% of sheep's or goat's milk is allowed. There are four varieties of Bra PDO, namely: Bra Tenero (fresh), Bra Duro (aged), Bra Tenero d'Alpeggio (fresh, alpine) and The town of Bra is the home to Slow Food and its bi-annual event, Cheese.
Castelmagno PDO is still produced exactly the same way it was centuries ago. The fresh air, herbs and grasses found in the upland pastures of the Val Grana are essential in producing a high quality cow's milk. Castelmagno cheese has been made here since ancient times. Castelmagno is produced in the Grana Valley, one of several
Murazzano This sheep's milk cheese takes its name from the town of Murazzano in the Alta Langa. Traditionally, this type of cheese was made by women from the surrounding countryside who would sell their products at the weekly market in Murazzano. The milk used in the production of Murazzano PDO comes from a local breed of sheep called Pecora delle Langhe. In 1950, this native breed, known for its milk production, numbered over 45,000 in the Langhe. Today there are fewer than 2,500 Pecora delle Langhe remaining. Thanks in large part to the Slow Food Foundation for Biodiversity, the breed is making a comeback. The breed Pecora delle Langhe has been included in the Slow Food Ark of Taste, which identifies heritage foods in danger of extinction.
Raschera Raschera DOP is a cow's milk cheese made exclusively in the Monregalese. It comes in two varieties: Raschera DOP and Raschera d'Alpeggio DOP (alpine). The name comes from an alpine lake located in the heart of the production zone. Traditionally, shepherds in the Monregalese would lead their cattle from the valleys to the upland pastures for grazing. This twice-annual journey was called the Transumanza. We are located in the heart of the Raschera zone and are fortunate to have quality cheesemakers all around. Some of the finest examples of Raschera come from the aging cellars of Beppino Occelli in the town of Valcasotto. Visitors can tour the cellars and then sample the cheeses along with local wine in the adjacent formaggeria.
In the neighboring town of Frabosa Soprana, the rich alpine pastures provide grazing for dairy cows. Here, you can find artisinal Raschera that is produced and aged locally. The Cooperativa Frabosa Soprana operates a great cheese shop and enoteca in the heart of town.
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