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The old people will tell you that if you want to see the real Langa you will have to climb up the hills and leave behind the perfect geometry of the vineyards. You will enter a different, wilder world: the Alta Langa. In Mombarcaro, on clear mornings, you can see the sea. In Bossolasco, Serravalle, Somano, you will smell the scent of roses mixed with the burnt leaves of hazelnut groves. You will find yourself in a proud land, which resisted the Germans in the partisan war. You will discover the magic Langa of Paroldo, with its legends of witches. In Murazzano, where the ancient Langa sheep graze, you will taste one of the oldest cheeses in Piedmont. A cheese so delicious that even the Devil tried to take it to hell and to steal it turned into a crow, but a brave young man recognized it and threw it into a well. On the crest of these high hills that can exceed 800 meters you will see a land of rural poverty, but also a happy oasis full of botanical treasures. With a mild climate in winter and cool in summer, the alpine flora coexists here in harmony with the Mediterranean one, and the sheep when they go to pasture are awaited by a rich banquet of grass and flowers, able to transmit to the milk the scents that make Murazzano unique - not only a cheese, but a cultural trait that has always distinguished the people of these hills and unites them in that unique taste in the fifty municipalities of the denomination.   

DISCIPLINARE in aggiornamento

the Consorzio

Founded in 1996, the Consorzio di Tutela del formaggio Murazzano DOP had the merit of codifying the production regulations of the famous Tuma di Langa. The consortium is based in Bossolasco, promotes and enhances this historical Piedmontese cheese denomination, increasingly rare, due to the rarity of the Langa sheep,

which in the 60s counted more than 40 thousand heads reduced to just two thousand today. To the extinction also contributes the wolf that crosses from nearby France and not only attacks but frightens the sheep by reducing their milk production and making the activity of these producers more and more at risk.  reducing milk production and making the activity of these producers more and more at risk. 

Historical notes

The Murazzano is the oldest Piedmontese cheese belonging to the Robiole typology.

Its history is linked to that of the Langa sheep, an autochthonous Piedmontese breed that for centuries has taken up residence on these hills and has guaranteed the survival of the proud and tenacious people of the Upper Langa, where the fruits of the land were very scarce. 

Quoted by Pliny the Elder, it was once produced by women, who were in charge together with the old people to take the sheep to pasture and milk them and followed their sale. Women who, on market day, used to come together with their carts to the village of Murazzano, bringing their tume in baskets covered with squared sheets, to sell them to mediators who would then take them to the stores and restaurants of Turin.

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the making of

Murazzano is a fat cheese, of short and medium maturation, which is obtained with the raw milk of the sheep of the Langa or with possible heat treatments.  The quantity is very limited and the family farms that produce it rarely exceed one hundred heads of sheep; on average they own ten or twenty. The color of the paste goes from milk white in the fresher version to straw yellow tending to darken with aging. The shape is cylindrical, the paste is soft, but consistent and slightly grainy, with irregular eyes. The taste is unmistakable, fine and balanced, with fresh hints reminiscent of the sweetness of sheep's milk and the countless herbaceous essences typical of these hills. The rind is soft and light and has intense scents that can evoke the sheep fleece. If aged, it takes on a more intense and spicy taste. Murazzano can also be produced in glass jars (the traditional Piedmontese "burnie") and from this cheese is obtained Bruss, a delight of tradition: a thick spreadable, very spicy cream, preserved in hermetically sealed jars.


Excellent with a slice of bread, seasoned with a drizzle of oil and pepper. Or to embellish salads and boiled vegetables.


It is an essential element of some traditional dishes, such as timbale, potato ravioli and Murazzano omelette with hop tops, sformatini with spinach and Fassona fillet with Murazzano cream.


Also perfect as a filling of toasted buns. He prefers wines from the Langhe, such as Langhe Chardonnay, Favorita, Dolcetto di Dogliani and Barbera d'Alba.


Divine in the Bruss version on croutons and polenta concia.



Cascina Raflazz

Via Viora, 19 12070 PAROLDO CN 


Ferrero Marco Cerrina, 12 12060 MURAZZANO CN 

Cascina Abate

Bossolasco (CN) Località Abate

Perla di Langa

Murazzano (CN) Frazione Cornati

Monte Robiglio Travaglio, 29 12060 BOSSOLASCO CN 

0173/793197 0173/793197

S.C.S. srl

Reg. Col del Sol, 18 12060 BOSSOLASCO CN 

0173/793320 0173/793320