Introduction to Murianengo
Murianengo is a celebrated blue cheese originating from the alpine valleys of Piedmont, in northwestern Italy. Lesser-known beyond its native region, this cheese boasts a rich flavor profile and artisanal tradition that have made it a cherished secret among cheese connoisseurs. With centuries of history shaping its unique characteristics, Murianengo is a testament to the diversity and depth of Italian cheese-making heritage.
Key Attributes and Flavor Profile
What sets Murianengo apart is its semi-hard texture dotted with striking blue-green veins, owed to the presence of Penicillium molds introduced during production. The cheese is primarily crafted from raw cow’s milk, resulting in a robust, earthy aroma and a complex flavor that can range from gently piquant to more assertively spicy as it matures. Its pale straw-colored paste develops a crumbly yet creamy consistency over aging, while the edible natural rind adds a rustic character to the wheel.
Historical Roots and Production
The origins of Murianengo trace back to medieval times, when local cheesemakers in the Lanzo and Susa Valleys harnessed traditional techniques to make the most of high-altitude pasture milk. The process remains largely artisanal: after the initial curdling, the mixture is cut and placed into molds, salted, and then pierced to encourage the characteristic blue veining. Wheels are ripened in cool, humid cellars carved into the mountainside, a method that helps shape Murianengo’s signature aroma and taste.
Cultural Significance and Regional Identity
Throughout history, Murianengo has been a point of pride in Piedmontese mountain communities. Once considered a simple food for shepherds and farmers, it has recently experienced a resurgence of interest due to its authentic alpine roots and the craft of small-scale producers. Local festivals and gastronomic events often feature Murianengo as a symbol of the area’s dairy traditions, highlighting its integral role in Piedmontese rural culture.
Enjoying Murianengo: Pairings and Serving Suggestions
Murianengo’s intense, tangy flavor lends itself to a variety of pairings. Traditionally, it is savored at the end of a meal, accompanied by rustic country bread or polenta. The cheese also makes an excellent addition to cheese boards, often paired with robust red wines from Piedmont such as Barolo or Dolcetto, which complement its boldness. For a more modern twist, Murianengo can be crumbled over salads, melted into risottos, or used to enrich savory pies. It also matches well with regional honeys or dried fruit, which balance and accentuate its piquancy.
Tips for Storage and Serving
To fully appreciate its complexity, bring Murianengo to room temperature before serving. Store the cheese in waxed paper or cheese paper in the refrigerator, ensuring it is well wrapped to preserve moisture and protect more delicate flavors. If stored properly, Murianengo can continue to develop its character even after purchase.
Variations and Availability
Authentic Murianengo remains a regional specialty, typically produced in small batches by local dairies. Slight differences in flavor and texture may occur depending on the season, the producer, and the particular valley of origin. While production remains limited, the cheese’s growing reputation is encouraging dedicated affineurs and specialty shops throughout Italy and beyond to feature this distinctive blue cheese.
