FLAVOURS OF THE ALPINE SUMMER PASTURES
Cuor di Fassa di Malga

CHARACTERISED BY A BOLD FLAVOUR AND THE TYPICAL AROMA OF WASHED-RIND CHEESES, IT IS MADE WITH MILK FROM THE SUMMER ALPINE PASTURES OF VAL DI FASSA AND PROCESSED RAW.

Milk from the alpine pastures of Passo San Pellegrino, Val Monzoni, Val San Nicolò and the Carezza area is blended to make this typical speciality of the Fassa tradition. Here, the characteristically greasy rind of sponged cheeses is called “lispa” in Ladin. It has an aroma and intensity of flavour that few other kinds of cheese can boast.

Pride, tradition and unmistakable flavours

PRODUCT CHARACTERISTICS
NUTRITION VALUES AND QUALITY
Characteristics:

Semi-aged, washed-rind cheese. Semi-hard, soft, springy, yellow texture with small to medium-sized, scattered eyes.

Ingredients:

Alpine pasture milk, salt and rennet. No additives or preservatives.

Production area:

Val di Fassa.

Available sizes:

Available for cutting at the deli counter.

Perfect pairings:

Quince compote.

Nutrition declaration – Average per 100 g:
Energy
1641 kJ - 396 kcal
Fat
33 g
Of wich saturated fat
19 g
Carbohydrates
0,2 g
Protein
26 g
Salt
1,9 g
Certifications and quality:

Also see

Vezzena
del Trentino di Malga
Learn more
Primiero
Fresco di Malga
Learn more