Identikit and main features
The Nostrale dell’Alpe is a semi-fat cheese produced with cow’s milks, rarely mixed with goat’s or sheep’s milk, rennet and salt. It has never the same fragrance or taste, it depends from the producers. It has a cylindrical shape of 30cm diameter and 8-10cm high. It can weights between 2 and 8 kg. There are two types of Nostale dell’Alpe: fresh and seasoned. The fisrt one has a thin yellow rind with a compact texture. The second one has a thicker brown rind with a grainy texture with a spicy taste.
Area of production
The Nostrale d’Alpe is produced in the pastures of the Cuneo valleys.
History
In the Cuneo province the mountains pasture activities are still alive. Every year, about 35.000 cows and 30.000 goats and sheeps come from valleys to the mountains, in this way they can be fed with mountain forage and produce special cheeses. The Nostrale cheese has always been produced in the pastures of the Cuneo valleys.
