List of our cheeses
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Raw material: uncooked cow’s milk
Ingredients: rennet, salt, whey
Seasoning: minimum 8 months
Exterior look: cylindrical shape
Dimension: diameter 40-50 cm, height 30-35 cm, weight 34-40 kg
Rind: hard
Paste look: compact
Holes: non existent or barely visible
Consistency: hard and friable
Brief description: made with 50% of skimmed milk and 50% whole milk. After the completely natural working process made with the cooking in boilers with the only addition of rennet, the product is seasoned for a period between 18-24 months. During this period the “Trentingrana” is put before strictly test of quality made by “Trentingrana”’s consortium (II rank) and CSQA. The product complies with DOP of the Grana Padano guardianship consortium relative to “Grana del Trentino” brand. The cheese is rich of calcium and phosphorus and is particularly indicated for children and old men
Raw material: uncooked cow’s milk
Ingredients: rennet, salt, milk inoculation
Seasoning: 60 days
Exterior look: cylindrical shape
Dimension: diameter 35-40cm, height 10-11cm, weight 8-13kg
Rind: semi-hard, red-brown, compact
Paste look: compact
Holes: visible and spread
Consistency: soft and pulpy
Brief description: typical cheese, made with whole uncooked cow’s milk. The seasoning period of 60 days make the “Nostrano Cavalese” proper to lovers of slightly strong taste
Raw material: uncooked cow’s milk
Ingredients: rennet, salt, milk inoculation
Seasoning: >= 90 days
Exterior look: cylindrical shape
Dimension: diameter 35-40cm, height 10-11cm, weight 8-13kg
Rind: semi-hard, thin
Paste look: compact
Holes: visible and spread
Consistency: soft and pulpy
Brief description: typical cheese, made with whole uncooked cow’s milk. The seasoning period of 90 days gives to Formae Val Fiemme an unmistakable strong flavour
Raw material: uncooked cow’s milk
Ingredients: rennet, salt, milk inoculation
Seasoning: >=6 months
Exterior look: cylindrical shape
Dimension: diameter 35-40cm, height 10-11cm, weight 8-13kg
Rind: semi-hard, thin
Paste look: compact
Holes: visible and spread
Consistency: soft and pulpy
Brief description: typical cheese with a strong taste, it has the same working process of “Formae Val Fiemme”, but the seasoning period of 6 months or more gives a taste indicated for those who love strong taste
Raw material: uncooked cow’s milk
Ingredients: rennet, salt, milk inoculation
Seasoning: >= 60 days
Exterior look: cylindrical shape
Dimension: diameter 30-35 cm, height 8-9 cm, weight 8-9 kg
Rind: semi-hard, thin
Paste look: compact, straw-yellow
Holes: visible and spread
Consistency: soft and pulpy
Brief description: typical cheese with a strong taste. It has the same working process of “Formae Val Fiemme”, but the production uses only milk from cows in Alpine hut. This milk gives to the cheese the straw-yellow colour and also the unmistakable and characteristic flavour of high pasture
Raw material: pasteurised cow’s milk
Ingredients: rennet, salt, selected natural ferment
Seasoning: >= 30 days
Exterior look: cylindrical shape and concave outer edge
Dimension: diameter 45-50 cm, height 9 cm, weight 10-13 kg
Rind: thin
Paste look: soft
Holes: rare and slight
Consistency: soft
Brief description: it’s a cheese with a sweet taste, obtained by the processing of pasteurised cow’s milk. The short seasoning in place with low temperature make “Fontal Cavalese” soft and easy to melt in the mouth like butter. It’s indicated for dishes that have melted cheese
Raw material: uncooked cow’s milk
Ingredients: rennet, salt, milk inoculation
Seasoning: >= 60 days
Exterior look: cylindrical shape
Dimension: diameter 10-12 cm, height 8-10 cm, weight 1 kg
Rind: semi-hard, thin
Paste look: compact
Holes: slight and spread
Consistency: soft and pulpy
Brief description: cheese with a firm taste. It has the same working process of “Nostrano Cavalese”, but the smaller size make this cheese indicated for gift basket and to give to relatives and friends a small piece of typical genuineness
Raw material: pasteurised cow’s milk
Ingredients: rennet, salt, whey
Seasoning: >= 60 days
Exterior look: cylindrical shape
Dimension: diameter 20-30 cm, height 10-15 cm, weight 2-3 kg
Rind: dark
Paste look: dry and straw yellow
Holes: scarce
Consistency: compact
Brief description: cheese made with pasteurised cow’s milk. The long and low temperature seasoning make “Lavazè” delicate and sweet at first, but with a final after taste slightly firm
Raw material: pasteurised cow’s milk
Ingredients: rennet, salt, natural selected ferment
Seasoning: 10 days for Caciotta, more than 20 days for Dolce Alpina
Exterior look: cylindrical shape
Dimension: diameter 10-15 cm, height 8-12 cm, weight 0,8-1 kg
Rind: almost inexistent for Caciotta, slightly red for Dolce Alpina
Paste look: creamy
Holes: very low
Consistency: soft
Brief description: cheese that change its taste increasing the seasoning. Up to 20 days the taste is particularly sweet and delicate, with a soft consistency of the paste. With more than 20 days “Caciotta” change its name in “Dolce Alpina”, and start to have a more intense taste, and a creamer paste
Raw material: pasteurised cow’s milk
Ingredients: rennet, salt, natural selected ferment, chives/hot pepper/walnut/black pepper
Seasoning: >= 10 days
Exterior look: cylindrical shape
Dimension: diameter 20-30 cm, height 10-15 cm, weight 2-3 kg
Rind: whitish, thin
Paste look: creamy
Holes: almost inexistent
Consistency: soft
brief description: cheese made with pasteurised cow’s milk, it has sweet taste, it’s available with chives, hot pepper, walnut and black pepper
Raw material: pasteurised cow’s milk
Ingredients: rennet, salt, natural selected ferment
Seasoning: >= 10 days
Exterior look: cylindrical shape
Dimension: diameter 25-30 cm, height 8-12 cm, weight 3-5 kg
Rind: yellowish
Paste look: creamy
Holes: dry
Consistency: compact
Brief description: cheese made with pasteurised cow’s milk, with a delicate taste especially if the seasoning is short. During the summer period the taste of this cheese remember typical aromas of Lagorai’s pasture
Raw material: pasteurised cow’s milk
Ingredients: rennet, salt
Seasoning: few hours
Exterior look: parallelepiped shape
Dimension: diameter 25-30 cm, height 8-12 cm, weight 1.5 kg
Rind: absent
Paste look: soft
Holes: absent
Consistency: compact
Brief description: cheese made with pasteurised cow’s milk. Its delicate taste and its freshness make “Tosella” indicated to eat it fresh or grilled, especially with meat and typical mountain’s dish
Raw material: cow’s whey
Ingredients: salt, mineral salt, milk’s cream
Seasoning: few hours
Exterior look: trunk conical shape
Dimension: diameter 15-20 cm, height 10 cm, weight 1.5 kg
Rind: absent
Paste look: soft, with grains
Holes: absent
Consistency: friable
Brief description: product obtained with the cooking of the cow’s whey. Its taste and the nubby consistency make this cheese adapt to prepare or take with every kind of dish
Raw material: uncooked goat’s milk, uncooked cow’s milk
Ingredients: rennet, salt, milk inoculation
Seasoning: > 60 days
Exterior look: cylindrical shape
Dimension: diameter 30cm, height 14 cm, weight 6-9 kg
Rind: hard and red
Paste look: compact
Holes: slight and spread
Consistency: tender and pulpy
Brief description: cheese made with both goat’s and cow’s uncooked milk in same proportion. The mixture of two types of milk gives to the cheese a unique and particular taste, it comprise both goat’s taste and cow’s taste
Raw material: uncooked goat’s milk
Ingredients: rennet, salt, milk inoculation
Seasoning: >= 60 days
Exterior look: cylindrical shape
Dimension: diameter 20-30 cm, height 10-15 cm, weight 2.5-3 kg
Rind: red, wrinkled
Paste look: compact
Holes: slight
Consistency: compact
Brief description: cheese made only with uncooked goat’s milk. The 60 or more days of seasoning makes this cheese adapt for those who love the particular taste of goat’s milk. It is different from every other cheese made with goat’s milk by the completely natural working process and seasoning
Raw material: pasteurised goat’s milk
Ingredients: rennet, salt, natural selected ferments
Seasoning:> 10 days
Exterior look: cylindrical shape
Dimension: diameter 20-30 cm, height 10-15 cm, weight 2.5-3 kg
Rind: whitish and thin
Paste look: creamy
Holes: almost inexistent
Consistency: soft
Brief description: cheese made with only goat’s milk. The working production that includes the pasteurisation of the milk and the short seasoning in low temperature gives to the “Caprino Cavalese Dolce” a delicate and typical goat’s milk taste. It is adapt to every consumer
MINI CAPRINO e CACIOTTA di CAPRA
Raw material: pasteurised cow’s milk
Ingredients: rennet, salt, natural selected ferment
Seasoning: > 10 days
Exterior look: cylindrical shape
Dimension: diameter 10-15 cm, height 6-12cm, weight 0.3-1 kg
Rind: whitish and thin
Paste look: creamy
Holes: almost inexistent
Consistency: soft
Brief description: cheeses made with only pasteurised goat’s milk. The delicate taste and the slight characteristic taste of goat’s milk make those cheeses adapts both for direct intake and for salad or other dishes
Raw material: goat’s whey
Ingredients: salt, mineral salt, goat’s milk
Seasoning: few hours
Exterior look: trunk conical shape
Dimension: diameter 10 cm, height 10 cm, weight 0.4 kg
Rind: absent
Paste look: soft, with grains
Holes: inexistent
Consistency: friable
Brief description: product obtained with the cooking of goat’s whey. The delicate taste and the friable consistency make the cheese adapt for preparation and take with every kind of food. It’s different from cow’s “Ricotta” especially for the most lightness of fat
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