Caseificio dell'Alta Langa's version is dubbed "Langherio", named for the Langhe, Piemonte's agricultural and culinary heart, and is made from a blend of cow and sheep milk. Though the cheese is pleasant as is, the tradition is to flavor them with any number of ingredients, often prosciutto or speck, herbs, radicchio or nuts, and warm them in a pan or under the broiler. As the cheese warms through, the flavors open up and blossom, serving as a rich base, enhancing whatever wrapping has been used. The thin rind barely contains the cheese inside which becomes molten and creamy.


4 ratings


4 months ago

中村 悠

a year ago


a year ago

Mild and creamy paste that is very similar to Brie. There is a slight bitterness with hints of mushroom.

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