Formaggi del Trentino


Cows, healthy and robust, are raised in 20/25 headed family stables, in a healthy climate and in a setting where nature is queen.
Zootechnical activity in the mountains, linked to the use of pasture meadows, is the prerequisite for the active protection of the environment and for the equilibrium of the mountain itself.

The goodness of the dairy products of Trentino is due to the quality of their raw material: milk. And on maintaining the highest quality of milk and derivatives, stern controls are performed steadily throughout the year.

Cows are fed only with hay and forage. This nutrition not only allows better livestock life, but also helps maintain and improve the mountain environment.

Affogato di Sabbionara originates from the union of two native, typical of lower Vallagarina land products: it is a local cheese made in “malga” i.e. the typical alpine pasture dairies which is then “affogato” i.e. “drawned” in Enantio “Terra dei Forti” red wine for 15-20 days. At the end of this process the rind becomes red-purple and the cheese acquires a distinctive, aromatic taste.

Puzzone di Moena is a DOP cheese made in the valleys of Fiemme, Fassa and Primiero. It comes also in a variety that is produced from milk of alpine pastures, which is protected by Slow Food Organization. Puzzone di Moena owes its name to the strong aroma of the milk from which it is made and to the daily practice of sponging its rind during maturation period.

Vèzzena del Trentino, a renowned cheese since early 1900, is excellent both as table and grating cheese. Savoury, slightly spicy, it can be aged up to 2 years and acquires different aromas depending on cows’ grazing period.

The High Mountain Mezzano Trentino is so called because it is made in the daries of Fiemme and Primiero valleys at an altitude around 1000 m. It is a savoury, tasty table cheese also thanks to the ageing time that lasts from 4 to 8 months.

The name Fontal came into use in the fifties, and starting from 1970’s Trentino cooperative dairies began to produce this cheese. Fontal di Cavalese features distinctive organoleptic characteristics, which mainly originate from the freshness and quality of the milk that is used.

In the past Casolét Val di Sole used to be produced in autumn as a provision for winter time. If once it was a common household cheese, it has become quite a rarity today. It is mostly consumed fresh. The variety that is produced from raw milk is protected by the Slow Food organization.