Cevrin di Coazze

A cheese that has been produced for centuries in a small mountain village of Coazze, in the Sangone Valley, it was born from the need to use mixed cow's and goat's milk (at least 40%), milked in the pastures from spring to autumn.
The minimum maturation period is 60 days. The production area includes the municipalities of Giaveno and Coazze in Val Sangone.