Cheese

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    Montasio cheese

    Montasio cheese

    Montasio PDO cheese is the typical table cheese with an aromatic and intense taste, its production area includes the Friuli-Venezia Giulia region, Veneto in the provinces of Belluno and Treviso and part of the territory of the provinces of Padua and Venice and is extended to the pre-alpine, hilly and lowland areas. Production […]


    Press of the Giudicarie

    Press of the Giudicarie

    The production area of ​​the Spressa is located in Western Trentino (Valli Giudicarie, especially in the Rendena and Ledro Valleys), partly within the Adamello-Brenta Natural Park. It is one of the oldest cheeses of the Alpine mountains, once it was produced in an artisanal way in the farms ('munt', or 'munc'), before moving the cows to the mountain pastures. [...]

    Bitto cheese

    Bitto cheese

    Bitto cheese is one of the symbols of Lombard dairy production. It is a particular cheese, which is produced in the mountain pastures, between 1400 and 2000 meters high, which still retains unique characteristics, thanks to the traditional production practices, which enhance the quality of the cheese. The main, and perhaps most important, is [...]


    Raschera cheese

    Raschera cheese

    Raschera is a semi-fat, pressed cheese, produced with cow's milk possibly added with small additions of sheep and / or goat's milk, sometimes partially decimated by surfacing and with at least one month of maturation. The paste is quite consistent, elastic, with scattered and irregular holes. The color is white or ivory white. Raschera is an excellent [...]

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