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Dobbiaco

Product

It takes its name from the mountain area of Dobbiaco (or Toblach) in the Val Pusteria but it is also produced in other parts of Alto Adige.  It has a strange parallelepiped shape that is only otherwise used in the area in and around Ragusa, in Sicily.

Caratteristiche organolettiche
Aspetto: yellow, compact paste with very few holes
Sapore: milky and sweet
Abbinamenti: White wines. Marrow chutney. Fresh fruit (Passacrassana pears). Black rye bread and polenta
Caratteristiche tecniche
Latte: full fat, raw or pasteurised, cow’s milk
Lavorazione: artisan
Pasta: cooked
Salatura: in brine
Stagionatura: at least 60 days
Produzione: throughout the year
Grassi: 40 % F-Dm
Peso: 5-7 kg
Dimensioni: base 10 x 30-40cm, h. 0 cm
Produttori: dairies from Alto Adige