Idea Tourism Magazine

Food & Wine

Testun, big and tough head

Its name traces its characteristics made unique and particular also by the use of sheep’s milk in purity or with small additions of vaccine.

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Testun is a typical product of the Cuneo area.


Identikit and main features

The Testun is a semi-hard cheese and it is produced using a mix of cow’s, sheep’s and goat’s milk, the percentage depends on seasons, from march to july it is prodced using goat’s one. Generally it has a cylindrical shape and it can weight from 5 to 7 kg. The texture is white or yellowish, the taste is sweet and slightly spicy if the cheese is seasoned. The rind is yellow and it becomes darker during the months. The minimum seasoning period varies from three/four months to one year.

Area of production

The area or production includes the south of the Cuneo province, in the Mondovì area.

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