Salignoun
A ricotta spiced with chilli, pepper and mountain herbs
Salignoùn (also spelt salignon) is a spiced ricotta. It is creamy and hot, and rarely found outside the Aosta Valley. Its spicy taste sets it apart from the valley’s other fresh cheeses, such as séras or brossa, which are mild.
A seasoned ricotta
The base of salignoùn is whey, the liquid left over after cheesemaking. From it a ricotta is made, séras. The whey may be enriched with a little milk or cream.
This ricotta is then generously seasoned: pepper, chilli and mountain herbs such as caraway or juniper. It is this mixture that gives it its flavour.
Hot and creamy
Its texture is that of a ricotta, soft and creamy. It contrasts with the spices and with notes that are sometimes slightly smoky. The chilli warms the mouth. The herbs add their aromas.
From bread to grilled meat
- As an aperitif, on country bread, with local cured meats or a green salad.
- In a dish, mixed into fresh pasta, an omelette or a tart.
- With meat, grilled or roast, beef or lamb.
Finding it locally
Salignoùn is made by hand, with produce from the valley. Buying it supports small local producers. It is not widely distributed and remains fairly rare. It is found mainly in the Aosta Valley, at a few cheesemongers or directly from the producers. It will appeal to lovers of strong flavours.
