Latteria di Sesto (Sextner)
This cheese belongs to the type generically known in South Tyrol as “Bergkäse” or “Mountain Cheese.”
It is produced in dairies at the bottom of the valley.
This specific variety comes from Sesto (Sext), in the Puster Valley, and is distinguished by the care taken in its production.
Proper aging allows it to fully express its potential.
Characteristics
Region
Milk Origin
Appearance
intense straw-coloured paste, compact, with dense medium or large eyes
Taste
intense, sweet
Pairings
Red wines. Aromatic honey. Pumpkin mustard. Fresh fruit (Passacrassana pear). Black rye bread, polenta.Red wines. Aromatic honey. Pumpkin mustard. Fresh fruit (Passacrassana pear). Black rye bread, polenta.
Technical specifications
| Milk | cow's milk, pasteurized milk, skimmed milk |
|---|---|
| Processing | artisanal |
| Cheese paste | cooked, pressed |
| Salting | brine |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 40% Mgss |
| Weight | 10 -12 kg |
| Diameter | diameter 20-30 cm, h 8-10 |
| Producers | dairies in the Pusteria Valley |
| Whole Cheese Code | 89WO439 |
| Cutted Cheese Code | 89WO440 |
