Dobbiaco

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 and texture
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
Dimensions
base 10 x 30-40cm, h. 0 cm
Producers
dairies from Alto Adige
Codice forma
n.d.
Codice tagliato
n.d.

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