Parco Naturale Orsiera Rocciavrè

Cevrin is a small toma produced in Val Sangone, in the Province of Turin, in particular in Coazze, Giaveno, and Forno. It is made with a mixture of goat's and cow's raw milk, or only with goat's milk, and it is exactly the quality of this milk which provides to Cevrin an extraordinary aromatic fragrance. It has a creamy and elastic texture, with a color going from milky white to pale yellow. It is ready after a three-day maturation process.
Coazze Cevrin expresses its best organoleptic features after two or three months of maturation, when the rind acquires a brighter yellow color and the fragrance becomes complex and intense.

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