Telefono / Fax: +39 0174 92418

Cora Blog

Summer 2017 Cora Photo Shoot

Summer 2017 Cora Photo Shoot
Leggi Tutto

A Cora Cheese Tasting: A How To Guide

A Cora Cheese Tasting: A How To Guide

Here are our 10 recommendations to enjoy a perfect tasting with Cora cheeses at your home. Buy at least 3 different cheeses, with various ages, or production techniques, or types of milk. It is possible to play with these three variables and many others. Get the cheeses […]

Leggi Tutto

Those blue eyes that saved me after I fell

Those blue eyes that saved me after I fell

PAOLA CORA MONESIGLIO (CUNEO) La Stampa – 13/08/2016 The summer (in reality the summer night) that changed my life was the one in which I came to know the guy that would become my husband. It was the August holidays of 1983, I was 17 years old, […]

Leggi Tutto

How do you make goat cheese?

How do you make goat cheese?

Yesterday children from the Elementary Schools in Monesiglio and Prunetto, with their teachers, came to explore our dairy and our goats  at the Cravette. Together we saw each step of the cheese making process including; where milk comes from, how the milk turns into cheese, and finally how we […]

Leggi Tutto

Cheese with Protected Designation of Origin (P.D.O.)

Cheese with Protected Designation of Origin (P.D.O.)

Regulations specify: “Designation of origin: the name of a region, a specific place or, in exceptional cases, a country used to describe an agricultural product or a foodstuff – originating in that region, a specific place or country, and – the quality or characteristics of which are […]

Leggi Tutto

What is a Robiola Cheese?

What is a Robiola Cheese?

Historians believe  the generic name Robiola comes from the Latin “Rubium”, red, which refers to the shade attained by the rinds of these cheeses when they are allowed to age. Characteristics and origin: Robiola is an Italian cheese produced in Piedmont, North West, primarily in the hill […]

Leggi Tutto

Discovering where goat cheese comes from

Discovering where goat cheese comes from

Children of the Camerana Elementary School, along with your teachers,  come to Monesiglio to discover how we make cheese and to visit our goats at “Le Cravette”. Together we saw where milk comes from, the process for making delicious goat cheeses like the robiole, and finally how […]

Leggi Tutto

We Use Microbial Rennet

We Use Microbial Rennet

Rennet is one of three fundamental ingredients needed to make cheese, the other two being whole milk and salt. It separates protein and fat present in the milk from the liquid part, the serum, so that it may be collected for the production of cheese. Traditionally rennet […]

Leggi Tutto

Follow Us on Facebook

Write Us

Download PDF of Catalogue

Download PDF of Catalogue

Email *