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Crotto ripened Latteria


Type of dairy cheese from the central Alps, ripened for between four months and a year in the ‘crotti’ (grottos) dug out of the rocks.

Organoleptic characteristics
Aspect and texture: soft, elastic, yellow paste with pinholes
Taste: intense, piquant, dry with traces of stables
Serving suggestions: Red wines. Blueberry jam. Rye bread and ‘pizzoccheri’ from the Valtellina
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry and in brine
Ripening: not less than 120 days
Production period: annual
Fats: 35 % F-Dm
Weight: 5-7 kg
Size: 25-35 cm diameter, h. 5-8 cm
Producers: Valtellina dairies