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Tasty reads

Nostrale

January 15, 2012

Characteristics

Production zone

Little farms in the mountains of the province of Cuneo.

Characteristics

Cheese of cow’s milk, if necessary with ovine or oat’s milk, fat or half-fat, with raw and pressed dough.

Shape and dimensions

Cylindric shape, with a diameter of 20 to 40 cm, 7 to 10 c. high. A mould weighs 3 to 8 kilos. Thin rind, oily, yellow-red in the fresh moulds, less thin and darker in the seasoned ones.

Looks of the dough

Soft dough, fat, pale yellow; in ther sseasoned moulds the dough is harder, whiter and slightly granular.

History

The Nostrano or Nostrale has always been made on the Alps in the province of Cuneo, and it is maybe that same cheese that in the Middle Ages was called caseus vacbarinus or vaccinus. As far as its production and characteristics go, it’s similar to the Bra; and with the Bra it was confused, before the Bra had its official denomination registered.

Production technique

The cow’s milk (sometimes mixed with ovine and oat’s milk) is warmed to 30° C; then liquid rennet is added. Then the mixture is broken in pieces as big as hazelnuts (for the fresh moulds) or corn grains (for the seasoned ones), it is put in the “fascere” and pressed. It is salted dry or pickled. The minimum seasoning is 30 days for the fresh moulds; the maximum is 3-4 months.

Taste and smell

Iit has a mountain herbs flavour, and the taste of te fresh moulds is sweet and haromatic; the seasoned ones have more intense and fragrant flavours, along with a sapid and slightly hot taste.

How to eat it

Alone or in dishes.

Recommended wines

Langhe Favorita and Roero Arneis with the fresh moulds. Dolcetto d’Alba, di Dogliani and delle Langhe Monregalesi for the seasoned ones.

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ONAF

L’ONAF (Organizzazione Nazionale Assaggiatori di Formaggi), nata nel 1989 in Piemonte dove ha tuttora le sede nel prestigioso Castello di Grinzane Cavour (CN), si propone la diffusione della conoscenza e del corretto assaggio dei formaggi. Conta circa Assaggiatori. L’ONAF è presente in tutta Italia, isole comprese, attraverso quindici Delegazioni Interprovinciali. Si diventa soci iscrivendosi all’ONAF, si diventa Assaggiatori e Maestri dopo aver superato con profitto i corsi di studio di 1° e 2° livello, che danno diritto ai relativi distintivi color argento e oro. ONAF (Organizzazione Nazionale Assaggiatori di Formaggi - National Association of Cheese Tasters), has as an aim the diffusion of knowledge of cheese and of correct tasting methods. It has about 1500 members, divided in: Members, Tasters and Master Tasters. ONAF has fifteen Delegations in fifteen regions. To become a member it's enough to pay an annual free, to become Tasters and Master Tasters it's necessary too participate to the first- and second-level courses and to pass a final exam

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