Giolito Formaggi
Four-generation family cheese shop in the historic centre of Bra, working as an affineur with its own ageing cells and cellar. It favours raw-milk cheeses and small producers.
About Murazzano
A small fresh cheese of Langhe sheep's milk, pure or mixed with at most 40 per cent cow's milk, so that sheep's milk is never less than 60 per cent. It is made in cylindrical moulds with a perforated base, dry-salted, then washed at least twice with warm water. Wheels weigh 250 to 400 g, 10 to 15 cm across and about 3 to 4 cm high. Qualigeo calls it the oldest of Piedmont's robiole, tracing it to Celtic colonies and to cheeses of Asti described by Pliny. A pure sheep's milk cheese may carry the words Solo latte di pecora delle Langhe.
Made in: Fifty communes of the Langhe hills in Cuneo province
On the plate
Milk-white, soft and fine-grained, turning pale straw as it ages, with a delicately fragrant flavour that deepens and gains piquant notes with age. The all-sheep version smells stronger and tastes more of sheep's milk.
Wine and cheese
What to pour with Murazzano
Gavi Piedmont
Our pickA fresh Murazzano is milky and delicately fragrant, with piquant notes as it ages. Gavi's dry Cortese, medium in body with high acidity, cleans the palate and leaves that delicate aroma intact.
Arneis (Roero and Langhe) Piedmont
Our pickA young Murazzano is milk-white, soft and gently fragrant. A dry, fresh Arneis matches the milky softness without covering the delicate aroma, and an older, more piquant wheel still comes through.
The grapes behind these winesArneisCortese
From the source
Where to buy and taste it
Latteria Bera
Turin dairy shop three minutes from Piazza Castello, taken over in 1958 by Romola and her sisters Marta and Bruna and run by her granddaughter Chiara since 2016. It sells Piedmontese specialities and DOP cheeses, and hosts booked tastings in the shop.
Borgiattino Formaggi
Cheese and wine shop under the arcades of Corso Vinzaglio since 1927, known for Piedmontese cheeses such as Castelmagno, Raschera and robiola, alongside Italian and foreign ones.
Cheese experiences nearby
Cheese, Slow Food's cheese festival in Bra
Slow Food's biennial fair of raw-milk cheeses fills the centre of Bra with artisan producers, tastings, workshops and talks. The 2025 edition was the fifteenth.
Cheese Tasting at Giolito
Guided walk through the shop's cold counter, workshop, ageing rooms and the ageing cellar, which holds a small cheese museum, then a tasting in a dedicated room. For larger summer groups a tent can be set up in the courtyard. Contact the shop to reserve.
Castelmagno at the table at La Meiro
The farm's locanda serves Castelmagno in its different types and ageings, and gnocchi al Castelmagno are always on the daily menu, in the valley where the cheese is made. Opening is seasonal.
Cellars and tasting at Guffanti
Cellar visits and a guided tasting route at the Arona ageing house, by reservation. Private tastings in dedicated rooms pair its cheeses with bread and wine; English-language visits are available on booking.
Visit to the Valcasotto ageing cellars
Booked visit to the rock cellars of an alpine hamlet where cheeses rest on twelve kinds of wood, with a company shop on site. Cheeses include Castelmagno di Alpeggio and the Cusiè range.
Tasting in the shop at Latteria Bera
Shop tasting of boards of cheeses and cured meats with handmade bread, grissini rubatà and a glass of wine, with panna and zabaione as an option. Book at least a day ahead.
Murazzano: questions
Is Murazzano a sheep's milk cheese?
It is made from the milk of the Langhe sheep breed, alone or with up to 40 per cent cow's milk, according to Qualigeo.
How is Murazzano eaten?
Qualigeo suggests it as a table cheese, also at the end of a meal, alone or with ground pepper and a thread of olive oil.
When was Murazzano first protected?
Italy recognised Murazzano as a denominazione di origine by presidential decree on 16 December 1982, and the EU registered it as a DOP in 1996.
Same cheeseboard
More cheeses from Piedmont
Plan the trip
Visit Murazzano country
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, www.qualigeo.eu, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.