Cevrin di Coazze
Coazze Cevrin
Cevrin is the Sangone valley's dialect name for a cheese of mixed goat's and cow's milk, curdled slowly somewhere between lactic and rennet-set. The amber rind is wrinkled and damp; the paste is faintly granular, yellow at the edge and white towards the middle.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Coazze and Giaveno, Sangone Valley, Turin province