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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.

Organoleptic characteristics
Aspect: yellow, compact paste with very few holes
Taste: milky and sweet
Serving suggestions: White wines. Marrow chutney. Fresh fruit (Passacrassana pears). Black rye bread and polenta
Technical characteristics
Milk: full fat, raw or pasteurised, cow’s milk
Production method: artisan
Paste: cooked
Salting: in brine
Ripening: at least 60 days
Production period: throughout the year
Fats: 40 % F-Dm
Weight: 5-7 kg
Size: base 10 x 30-40cm, h. 0 cm
Producers: dairies from Alto Adige