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Fresh and seasoned cheeses

Cheeses, in dialect “formaj”, are produced in the territory of Belluno with cow's milk, fresh or seasoned, skim or medium-fat, which in table immediately delights you for their aroma and flavors of herbs, hay and flowers.

Whether made in Belluno, Feltre, Alpago, Agordo, Zoldo, Cadore and Comelico, in some cases produced at a semi-industrial level, but often by skilled cheese makers of small mountain dairies, this product finds its full exploitation along the “Strada dei Formaggi delle Dolomiti Bellunesi” (Cheese Route of the Belluno Dolomites); an itinerary that guides you through the pleasures of the most authentic local traditions.

Belluno's cheese tradition, almost always produced by cows breaded at pasture, is also present in cooperative dairies producing traditional cheeses, which often bears the name of the area in which it is made.

In the Alto Agordino area the typical “Fodom” and the unique, fatty and spicy “Renaz”, in Comelico and Sappda the local “Latteria”, in Alpago the “Casalingo di Spert”, in Valbelluna and Feltre the “Nevegal”, “Zumelle”, “Cesio” and the “Busche” cheese to the sublime “Piave stravecchio”, a hard cheese that melts in your mouth like, surely among the most prestigious Italian cheese, to eat with polenta.

In the area of Mount Grappa, during summer time in the dairies are still produced ancient strong-taste cheeses such as “Morlacco” and “Bastardo”.
Typical and exclusive of the province of Belluno is “Schiz”, a cheese not yet salty, white and soft, with an intense milk taste, which must be eaten fresh, sliced and cooked in a pan with butter, salt and cream to enjoy with the polenta.
Even the “ricotta” cheese, a product from the processing of milk, has to be consumed fresh or smoked to be grated on gnocchi and on the typical casunziei.

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Gnocchi con ricotta affumicata (foto G. Maggiolini)
Rottura della cagliata (foto M. Dell'Agnola)
Stagionatura del formaggio (foto M. Dell'Agnola)
Ricotte e Schiz (foto M. Dell'Agnola)

Fresh and seasoned cheeses

Breaking the curd (photo M. Dell'Agnola)

Cheeses, in dialect “formaj”, are produced in the territory of Belluno with cow's milk, fresh or seasoned, skim or medium-fat, which in table immediately delights you for their aroma and flavors of herbs, hay and flowers.

Whether made in Belluno, Feltre, Alpago, Agordo, Zoldo, Cadore and Comelico, in some cases produced at a semi-industrial level, but often by skilled cheese makers of small mountain dairies, this product finds its full exploitation along the “Strada dei Formaggi delle Dolomiti Bellunesi” (Cheese Route of the Belluno Dolomites); an itinerary that guides you through the pleasures of the most authentic local traditions.

Belluno's cheese tradition, almost always produced by cows breaded at pasture, is also present in cooperative dairies producing traditional cheeses, which often bears the name of the area in which it is made.

In the Alto Agordino area the typical “Fodom” and the unique, fatty and spicy “Renaz”, in Comelico and Sappda the local “Latteria”, in Alpago the “Casalingo di Spert”, in Valbelluna and Feltre the “Nevegal”, “Zumelle”, “Cesio” and the “Busche” cheese to the sublime “Piave stravecchio”, a hard cheese that melts in your mouth like, surely among the most prestigious Italian cheese, to eat with polenta.

In the area of Mount Grappa, during summer time in the dairies are still produced ancient strong-taste cheeses such as “Morlacco” and “Bastardo”.
Typical and exclusive of the province of Belluno is “Schiz”, a cheese not yet salty, white and soft, with an intense milk taste, which must be eaten fresh, sliced and cooked in a pan with butter, salt and cream to enjoy with the polenta.
Even the “ricotta” cheese, a product from the processing of milk, has to be consumed fresh or smoked to be grated on gnocchi and on the typical casunziei.

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