RAW MILK CHEESES
RAW MILK CHEESES There are 5 products.
Bettelmatt
Produced in Val d'Ossola, exclusively in the alpine pastures of the Antigorio-Formazza valleys (Piedmont), Bettelmatt is a very rare cheese with an ancient tradition. Since the XIIIth century the local walser people used it as commodity or to pay rents and duties.Thanks to the particular richness of the pastures where it is produced during the summer...
Raw milk Provola delle Madonie
RAW MILK "PASTA FILATA" STRETCHED CHEESE SLOW FOOD PRESIDIUM
Mature raw milk Valsassina robiola
MATURE RAW MILK CHEESE FROM VALSASSINA Despite its name "robiola," this cheese has nothing to do with classic fresh white-pasta robiole. Produced in Val Taleggio and Valsassina, dried robiola is a raw-milk cheese, artisanally made in limited quantities according to local traditions; aging takes place for at least two months in natural caves with a cool...
Strachin Quader, raw milk cheese from...
RAW MILK AGED CHEESE FROM VALSASSINA An ancient-tradition raw milk mountain cheese, once known as "Stracchino Quadro di Milano", Strachin Quader is an uncooked-curd cheese handcrafted in limited quantities according to local traditions; aging takes place for at least two months in natural caves with a cool and particularly favorable microclimate. During...
Raw milk Toma del Maccagno
RAW COW'S MILK MOUNTAIN CHEESE Raw milk Maccagno is one of Piedmont's most prized historical cheeses. It takes its name from Alpe Maccagno, north of Biella, and in its most authentic traditional versions it is produced with local raw milk from mountain pastures and aged in underground cellars on white fir boards. The soft, tender, and straw-white paste...
