Artisanal Spazzacamino cheese - Vigezzo Valley

This cheese is entirely produced in Vigezzo valley, which is famous for the chimney sweep profession (hence the name of the cheese). Indeed, every year hosts a world gathering of chimney sweeps from all over Europe, USA and Japan.

The producer follows the entire productive cycle, from the breeding to the aging process of the cheese wheels. Despite the adjustments to ASL (Local Health Board) standards, production remains manual, with the aim of preserve the gestures and traditions, which pass on for centuries in our valleys.

Production:

The milk is produced in the neighbouring areas of the dairy farm. Once it is brought to 40 degrees and once the rennet is formed, it is cut in grains as large as a hazelnut. Afterwards the curd is broken up in fine grains and cooked for 10 minutes until it is ready to form the cheese wheel, which must age from 3 to 4 months. 

Organoleptic properties:

The cheese is smooth, compact and elastic according to the aging period. Its colour is an intense straw yellow, thanks to the herbs and to the natural cows' feed. The mouthfeel is savoury, intense and sweet.