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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