Regional Specialites
Our territory inspires us and shapes our mountain specialties.
An incredible variety of flavors that can draw a smile on all faces.
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Latteria Fior Valsugana
Latteria Fior Valsugana
Cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Sweet cheese made with cow’s milk with an unmistakable taste of fresh milk. It has a soft and delicate texture with a white or pale straw-like color and distinctive and irregular holes.
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Aging
between 20 and 30 days
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Wheels
from 10 to 11 kg
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Lagorai
Lagorai
Cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Its name comes directly from a wild mountain range of the Dolomites. Here, inside a mountain hut, its recipe was found engraved on an old wooden cheesemaking instrument.
It’s a particularly savory cheese. Its texture is soft and elastic given by the specific production technique and selected enzymes. The Lagorai cheese has a pale yellow or white color with marked and irregular holes.
It is produced with full-fat milk, it is a great addition to charcuterie boards but can also be used in many regional recipes.
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Aging
at least 40 days
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Wheels
from 11 to 15 kg
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Drunken Cheese
Drunken Cheese
Cheese produced exclusively with italian cow’s milk from short supply chain, salt, and rennet.Soaked in merlot wine igt of the dolomites.
Fascinating and aromatic cheese, with a full-bodied and strong taste given by the long and patient soaking process in Merlot wine of the Dolomites.
It’s a unique and fine cheese with a soft texture and small and sparse holes.
This cheese has a interesting story. In fact, it is told that during recession periods, peasants used to hide cheese in the largest wine barrels they had to prevent monarchs to seize it.
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Aging
at least 30 days
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Wheels
2 kg
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Malghe di Vezzena
Malghe di Vezzena
Cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Cheese produced with selected and top-quality cow’s milk.
This cheese has a very characteristic taste, fragrant yet delicate given by the exclusive quality of milk.
It has a semi-hard, compact texture that gets more granular the longer the cheese is aged.A real specialty for cheese-lovers, with an average aging period of 3 to 4 months for a medium aged product, up until 24 months or more for vecchio and naturally aged product.
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Aging
medium aged 3 to 9 months, vecchio from 9 months up
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Wheels
from 8 to 10 kg
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Nostrano dei masi
Nostrano dei masi
Cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Savory cheese with a distinctive taste of fresh milk and cream. It has a soft texture with a white or pale straw-like color.
It is a great addition to charcuterie boards but can also be used in many recipes. Melts well.
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Aging
at least 45 days
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Wheels
from 11 to 15 kg
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Pannarello
Pannarello
Cheese produced exclusively with italian cow’s milk from short supply chain, double milk cream, salt and rennet.
Fresh cheese with a pleasant taste of milk and a creamy texture.
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Wheels
2,5 kg
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Trentinella Fontal
Trentinella Fontal
Cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Surprisingly savory cheese with a particular concave rind.
It is a mild cheese, with an elastic and soft texture and small scattered holes. Aged to perfection for about 2 months this cheese has a distinctive taste and an intense aroma.
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Aging
at least 30 days
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Wheels
from 10 to 11 kg
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In the kitchen with Regional Specialites cheeses.
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Recipes
See more- Main courses
Trentino fondue
The pleasure of being together!
