The Murazzano becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process must be carried out in the Piedmont region.
Murazzano PDO is a fat cheese produced using fresh sheep milk, pure or in no less than 60%. The sheep milk comes mainly from the native breed sheep of the Langhe, who after almost disappeared, has had a significant recovery thanks to the production of Murazzano PDO, although still remains classified as endangered.
The Murazzano PDO is presented with a cylindrical shape with flat faces of diameter from 10 to 15 cm and height of 3 to 4 cm, with a weight ranging from 300 to 400 grams. The color of the paste is milk white, its structure slightly thick, soft, sometimes with some holes. Outside shows no rind, its color is white milk for fresh forms and straw yellow for the aged. Its taste, fine and delicately fragrant, recalls sheep’s milk it is made of. Today it is still made by hand. For its preparation, the milk of the two daily milkings is coagulated at a temperature of 37 ° C with the addition of liquid rennet, the curd is deposited in cylindrical forms with perforated bottom calls “fascelle”, originally made of wood and subsequently aluminum. The next salting, dry place, following the maturation – minimum six days – during which the forms are washed daily with warm water.
The history of “Tuma” produced in the Langhe Cuneo is closely linked to the history of the women of this land, which touched the care of the sheep, the production and sale of cheese. His story, however, is also linked to that of the City of Murazzano, an ancient center of production and trade.