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Sextner Latteria

Product

This is a type of cheese that is generically called ‘Bergkäse’ or ‘Mountain cheese’ in Alto Adige and it is produced in the valley dairies.  This specific variety comes from Sesto (Sext) in Val Pusteria and is distinguised by the care taken in its production. An appropriate ripening can bring out the very best of its potential.

Organoleptic characteristics
Aspect: compact, intense yellow paste with numerous medium to large holes
Taste: intense and sweet
Serving suggestions: Red wines. Aromatic honey. Marrow chutney. Fresh fruit (Passacrassana pears). Black rye bread and polenta
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: in brine
Ripening: at least sixty days
Production period: throughout the year
Fats: 40 % F-Dm
Weight: 10-12 kg
Size: 20-30 cm diameter, h. 8-10 cm
Producers: dairies from Val Pusteria