Crementie

Crementie is a term that refers to a specific type of artisanal cheese originating from the Piedmont region of Italy. It is traditionally made from raw cow's milk, though variations using sheep's milk or a blend are also found. The cheese is characterized by its semi-hard texture and a rich, complex flavor profile that can range from nutty and sweet to slightly pungent, depending on its age.

The production process for crementie involves carefully heating the milk and adding rennet to coagulate it. The curds are then cut and cooked before being pressed into molds. A crucial step in its aging process is the rind washing, often done with brine or local wine, which contributes to the development of its distinctive aroma and flavor. The aging period can vary from a few months to over a year, with longer aging resulting in a firmer texture and more intense taste.

Crementie is often enjoyed on its own, allowing its nuanced flavors to be appreciated. It also pairs well with robust red wines and can be a flavorful addition to cheese boards, served with fruits, nuts, or crusty bread. While not as widely known internationally as some other Italian cheeses, crementie holds a significant place in the culinary heritage of Piedmont, celebrated for its quality and authentic regional character. Its name is believed to derive from the local dialect, possibly relating to the creaking sound the curds make during processing or the creamy texture of the finished product.