|Courtesy of Elisa Cerruti|
Seirass is the traditional Piedmont ricotta cheese and it comes in many variants and flavors thus making it a very versatile cheese.
It name comes from the Latin serum, or whey and in Piedmont, it is synonym of ricotta or cottage cheese. Compared to regular ricotta cheese, Seirass is made of a smoother and finer paste and it contains a lot of cream!
It comes in many shapes, but commonly people but it in the traditional cone form which the cheese acquires during its aging process in gauze cones that are hung to allow it to dry. Seirass also comes in cylindrical and upturned basket shapes.
|Seirass del Fen/Hay Seirass|
For all travelfoodie mountaineers, starting on the second Sunday of September 2016, 11 Seirass del Fen farms will open to the public as part of the Slow Food project "open pastures". Foodies can bring their own drinks to pair with these artisan cheeses wrapped in hay!
This cheese tasting is 5 Euros per person and only 20 people will have thee chance to know these 11 Alpine huts where Seirass is made following the traditional methods dating back to the Middle Ages. E-mail Mr Luca Charbonnier for information and reservations: firstname.lastname@example.org
|Hanging Lausun Seirass to dry|
|Hazelnut crust teaspoons with seirass and red onion mousse|
|Artichoke and Seirass at Osteria La Torre in Cherasco|