This cheese used to be made on the alpine mountain pastures, in mid-mountain barns and cooperative dairies. The unique flavours of the mountain herbs and flowers are encapsulated in this cheese and enhanced by the special sponging treatment of the wheels during the ageing process.
Cheese with a greasy crust - or “lisp” in the local dialect - caused by sponging was the staple food with polenta or boiled potatoes and an indispensable source of high-quality proteins.
Pride, tradition and unmistakable flavours
Semi-aged, washed-rind cheese. Semi-hard, soft, springy, light yellow-white texture with small to medium-sized, scattered eyes.
Milk, salt and rennet. No additives or preservatives.
Val di Fassa.
Sliced at the deli counter and approx. 200 g vacuum-packed pieces.
Fresh and dried figs.