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
Semi-aged, washed-rind cheese. Semi-hard, soft, springy, yellow texture with small to medium-sized, scattered eyes.
Alpine pasture milk, salt and rennet. No additives or preservatives.
Val di Fassa.
Available for cutting at the deli counter.