Formaggio Nostrano Alpe Vaia
Alpe Vaia cheese is a semi-fat, hard cheese.
It is produced exclusively in the summer months, in the Alpe Vaia mountain pasture area (Lombardy Forests).
It is made with raw milk, with a small addition of saffron.
The geographical area of Alpe Vaia is located in the municipality of Bagolino.
This cheese is produced by a single producer, making it a truly exclusive product.
As it is produced only in the summer, the milk used comes from free-range cows.
Characteristics
Region
Milk Origin
Appearance
Semi-fat hard cheese
Flavor
Full and intense, with no acidic notes at a minimal maturation, becoming more pungent as it ages.
Pairings
Full-bodied red wines, honey, crusty bread, breadsticks
Technical specifications
| Milk | raw cow's milk, semi-skimmed milk |
|---|---|
| Processing | artisanal |
| Cheese paste | amber color, hard, straw yellow color, hard crust |
| Salting | dry |
| Seasoning | minimum 1 year |
| Production | only summer |
| Fat | 00% mgss, 30% Mgss |
| Weight | variable from 8 to 18 kg |
| Diameter | diameter 30/45 cm, height 8-12 cm. |
| Producers | Cheesemaker and breeder from Brescia |
| Whole Cheese Code | 8000100 |
| Cutted Cheese Code | 8000101 |
