Perry and Bulé
	A lightly aged cheese with a white crust, made from cows, goats and sheep milk and either flavored with Pears or in the case of Bulé, with chopped mushrooms. Each form weighs about 200grams and can be conserved for 35 days. This traditional cheese was often produced by local farmers and now, we make it using the same ancient recipe and methods they did. An interesting blend of past and present and a delightful blends of flavors and scents.
	Furmag del Fen
	A typical Piedmont cheese it is soft and lightly creamy when mature. It is made with cows, goats milk and aged with either the sweet-smelling green hay from our valley. Each form weighs 200grams and can be conserved for 30 days. When mature the cheese has a full flavor and odor that goes well with a good red wine such as Dolcetto or Barbera from the Langhe (Piedmont Italy).
	Runcherin and Tuma dii Giariot
	Two classic aged Tumas made with cows, goats and sheep milk. Runcherin smells like fresh milk and hazelnuts, Giariot has the scent of spring, fresh flowers and hay. Both with the crusts the color of light hay each form weighs around 200grams and can be conserved for 35 days. Runcherin is round in shape whereas Giariot is square.
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