JUST MOUNTAIN MILK, SALT AND RENNET
FROM NO GMO FEED
Cows, healthy and robust, are raised in family run farms with approximately 20/25 heads each, 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 in order to maintain 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.
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.
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.
Cuor di Fassa is a typical cheese from the Val di Fassa. At one time it was produced in an alpine hut or in half-mountain barns or in turnaria dairies. Its tradition has been handed down to us, with the set of flavors and aromas, intense and unique, of the herbs and flowers of the mountain where the cows are bred. For the particular treatment of the wheels, with washed rind, it is a tasty cheese, but also suitable for delicate palates.