The cheese Formaggella di Tremosine
Produced from the dairy Alpe del Garda, the Formaggella di Tremosine, small village on the mountain of the Natural Park Alto Garda Bresciano, is a cheese with a soft paste, with thiny holes, produced with bovine milk coming from the tableland of Tremosine, inside of the Natural Park Alto Garda Bresciano.
The cheese Formaggella di Tremosine in extravirgin olive oil
The Formaggella in oil of Tremosine is produced in the homonym place of the hinterland of the brescian Lake Garda from the dairy Alpe of the Garda, in the heart of the Natural Park Alto Garda Bresciano. The cheese (fresh, with soft paste, a fragrant taste and a delicate perfume, produced with bovine milk) is cut into cubes and preserved in jars topped with the local extravergin olive oil.
The cheese Garda Tremosine
The cheese Garda Tremosine is a cheese of bovine milk. It is produced from the dairy Alpe del Garda, founded in 1980 in Tremosine, in the Natural Park Alto Garda Bresciano. The ripening is never shorter than six months. It has a paste with a pale yellow color, almost without holes. The taste is slightly marked, and it betters with the ripening.
The cheese Tombea
Tombea is the name of a mountain of the valley Valvestino, bordering on the province of Trento, but also of an alpine pasture in the municipality of Magasa and a of a hard paste bovine cheese. It has produced between May and September, in the mountain huts of the municipalities of Magasa and Capovalle, particularly in the highland of Rest. The milk is the raw milk of the breed Bruno Alpina, and it is worked with analogous process used for the cheese Bagòss, included the habit to colour the paste with saffron and to anoint the cheese during the ripening with oil. It can be found at the Feast Sagra del formaggio which happens in Magasa during September.
The cheese Bagòss
Bagolino, in the valley Val Caffaro, in the province of Brescia, is famous for a particular, very tasty cheese: the Bagòss, produced with skimmed cow's milk. During the refinement it is salted twice in the week for three-four months. The rind is anointed with raw linoil. Bagoss has a grainy, hard, compact paste with tiny holes. Its color is straw yellow, slightly more intense towards the rind.
The least-aged Bagoss may be used as a table cheese. The cheese is best when cooked. It is optimal served grilled over polenta, or as an accompaniment to steak or other grilled meats. The longer-aged Bagoss may be grated over pasta.
The cheese Montebaldo Primo Fiore
On the Trentino side of Monte Baldo, in the area of Brentonico, it is possible to find the cheese Montebaldo primo fiore, a bovine semi-hard paste cheese realized with milk coming from the cows on the to mountain pastures. The product is a perfumed and savoury cheese, good for eating and for grating. Its paste has intense pale yellow colour with homogeneous thiny holes. The rind is smooth or slightly rough, the cheese has a diameter of 33-38 centimeters and a height of 8-10 centimeters. The ripening is between 7 months and 4 years.
The cheese Grana Padano
The cheese grana padano is a very famous hard-paste cheese, ideal both for grating and for eating in pieces. The name makes reference to the grainy consistence which characterizes the paste, especially for the longer ripening, and to the zone of origin, which includes the plain padana. The area of production covers the regions Lombardia, Piemonte, Emilia Romagna, Veneto e Trentino. Protected by the European mark D.O.P. is a cheese of cow's milk, with a semifat, cooked paste, and a long ripening (the production regulation prescribes a ripening between a minimum of 9 and a maximum of 24 months). It is produced with the bovine milk coming from two daily milkings.
The tutelage consortium has center in Lombardy, in Desenzano del Garda, in the fraction of di San Martino della Battaglia. It was constituted in years 1954, among producer, seasoners and dealers.
The cheese Trentingrana
The cheese Trentingrana is part of the D.O.P. (denomination of protected origin) of the Grana padano, inside which has been recognized its specificity. For giving prominence this specificity, the cheese-pieces produced in province of Trento have a own caracteristic mark.
The cheese-pieces have a weight of 35 kilos, which the many dairies of the province let season by the store of the operational Center Trentingrana, in Taio.
Naturally this is only a small selection of the most known local cheeses to which could be added the many others cheeses of the neighboring zones. We remember only the most famous: Gorgonzola, Taleggio, Quartirolo, Provolone, Robiola, Stracchino, Caciotta Mantovana, Vezzena, Puzzone di Moena, Tosèla, Spressa. |
