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Cheese made from sheep's milk which can be supplemented with cows5 milk, full fat, uncooked, cylindrical in shape with straight sides.

Geographical area: communes of the province of Cuneo, forming a continuous area.

Historically made within the area defined by the production regulations, the name of the cheese refers to the commune of Murazzano where most of it is made. Over time the product has retained its peculiar characteristics acquired due to the environment found in the Piedmont region.

The curds, obtained from whole milk with the addition of calf's rennet, coagulate at a temperature of 37°C, are dry salted and are left to ripen for a short time.

As for the natural factors, the climatic conditions of the part of Piedmont concerned should be borne in mind as they affect the quality of the fodder used to feed the cows and the sheep. As for human factors, the cheese is historically found in the Cuneo area and is widely distributed in the local markets.