Parco Naturale delle Capanne di Marcarolo

Fresh milk obtained from the most recent milking is heated at a temperature between 34 and 35°C. After adding the rennet, the product stands for about one hour, and then the curd is broken. After separating the curd from the mixture, the latter is put into cylindrical molds. At the end, after about one hour, the cheese is turned and salt is added.
Formaggetta delle Capanne is a rare and delicious product that can be found only in these areas between Piedmont and Liguria.