Formaggio Val di Sole

Cheese produced with thermised milk from the pastures of the Alta Val di Sole in the province of Trento. Cylindrical shape. Thin, elastic, soft dough (white or straw-colored), with large and irregular holes. Great softness on the palate and sweet and delicate taste sensations.
Available, depending on the season, in the versions: "di casa" (dairy cheese from caseificio) and "di malga" (alpine cheese)

Organoleptic characteristics

Aspect and texture
white or straw-yellow paste, with large and irregular holes
Taste
sweet and delicate
Serving suggestions
Full-bodied red wines. Chestnut honey, spicy fruit mustard. Fresh fruit (apples, Passacrassana pear) if little seasoned. Rye bread

Technical characteristics

Milk
cow milk, whole, thermised
Production method
artisanal
Paste
soft
Salting
dry
Ripening
20 days minimum
Production period
summer production (di malga), all over the year (di casa)
Fats
40% Mgss
Weight
4,5 - 5 kg
Dimensions
diameter cm 25 - height cm 8-10
Producers
farmers from Val di Sole (Trentino)
Codice forma
6731820 (di casa) - 6731823 (di malga)
Codice tagliato
6731821 (di casa) - 6731824 (di malga)

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