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Antipasto Piemontese
Basin
Basin agli Aromi
Basin al Tartufo
Basin alla Frutta
Caprini alla Frutta
Caprino agli Aromi
Caprino Butalin
Caprino Fresco
Caprino Varigotti
Cit
Gran Dessert Piemonte
Mini Dessert
Primosale di Capra
Puciu al Tartufo
Ribatin agli Aromi
Ribatin Bianco
Robiola Alba
Robiola Monesiglio
Taggiasco e Pepato
Tartufato del Piemonte
Turten Alla Frutta

“I wanted to create a project linked to my region, as an alternative to an unsecure job.” The words of Gianni Cora from Monesiglio, a former employee of ACNA in Cengio, stating his reasons for starting a small company which bears his name. In 1998, along with his wife Paola, they founded “Cora Formaggi” specializing in producing, selling and ageing goat cheeses.

Currently they employ around twelv…

Enrico Marchisio for La Stampa, Cuneo

The cheeses of the Cora couple are loved by chefs

A delegation from Alba called Atl was in Copenhagen to promote Barolo and truffles, when a major Danish chef asked director Mauro Carbone: “Is Alba from the same region as Monesiglio?” The proud ambassadors from Alba were a bit shaken, how did this Dane know Monesiglio even existed? It was soon revealed that the restaurant owner, along with othe…

Piero Dadone for La Stampa, Cuneo

June 2016 – Monesilgio
We had a lovely day with a group of German farmers. They chose Cora Fomaggi for a tour and cheese tasting. Here is what they had to say:

“Einfach nur genial, super, spitze, klasse! Weiter so! Viden dank fur die tolle verkostung und die nette fuhrung.” Simply brilliant, super, top class! Keep it up! Thank you for the great tasting and the nice guided tour.

“Alles sehr …

Tour and Tasting with German Farmers

View our cheeses which were selected for ">CHEESE: A Connoisseur’s Guide to the World’s Best

Filled with indispensable information from America’s foremost authority, Max McCalman, the guide is your road map to exploring the world of fine cheeses. Read more about the Author

Max McCalman & David Gibbons

Is this the best goat cheese in the world?

Paola Fracchia and her husband Gianni Cora are convinced that you have to be responsible for the whole production chain to make the very best fresh goat cheese. So they produce the hay for their goats themselves, process the milk in their dairy, and gather from the woods of the Alta Langa leaves of wild grape vines, walnut, cherry, or fig. They let the…

Evelyn PschanALPS - The magazine for alpine lifestyle

Fresh

Antipasto Piemontese

Basin

Basin agli Aromi

Basin al Tartufo

Basin alla Frutta

Caprini alla Frutta

Caprino agli Aromi

Caprino Butalin

Caprino Fresco

Caprino Varigotti

Cit

Gran Dessert Piemonte

Mini Dessert

Primosale di Capra

Puciu al Tartufo

Ribatin agli Aromi

Ribatin Bianco

Robiola Alba

Robiola Monesiglio

Taggiasco e Pepato

Tartufato del Piemonte

Turten Alla Frutta

Product Category

The cheeses of the Cora couple are loved by chefs

Of the 10 best goat robiole in the tasting …

“This Italian cheese dairy has fun combining fruits with cheeses offering astonishing products.”

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