The name of this cheese derives from its very strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the paste. However, the Ladin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, was used as well as the name ‘Moena Stinker’. By September 2014 acquired the protected designation of origin both for Alpine production (malga) and for winter production.
It belongs to one of the numerous families of Trento cheeses, ‘nostrani di casello’.
|Aspect:||compact, elastic, yellow paste with widespread holes. Reddish-orange, damp rind|
|Taste:||intense with a very strong, persistent aroma, slightly piquant after a long ripening period|
|Serving suggestions:||Red wines, beers. Rose and green tomato preserves. Wholemeal bread|
|Milk:||full fat, raw, cow’s milk|
|Production method:||artisan, alpine pasture|
|Ripening:||at least 60 days|
|Production period:||throughout the year, summer alpine pasture|
|Size:||30-40 cm diameter, h. 10 cm|
|Producers:||dairies and alpine hut dwellers in Moena and Predazzo|