Parco dell'Alpe Veglia e dell'Alpe Devero

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Products: Cheese

Brindled cows Sangiatto
Brindled cows Sangiatto

The Park aims include the safeguard of alpine animal husbandry and the enhancement of local products. In Pian dul Sricc in Veglia and Alpe Buscagna in Devero, it has renovated stables with annexed workshop for dairy processing, respecting the local architecture. A similar renovation will be carried out at Alpe La Satta in Devero. Within the project Life Natura "Alpe Veglia e Alpe Devero: azioni di conservazione di ambienti prativi montani e di torbiere" (2003 - 2005), recovery measures dedicated to pastures and meadows have been carried out (shrub weeding, experimental grazing with Aveglinesi horses, water points, fences, etc.).
Veglia and Devero preserve still today their mountain pastures characterized by a millenary production activity. The cheese produced here is a mountain cheese obtained with cow's milk, fat or medium fat, hard texture and half-cooked cheese. After a seasoning lasting at least 60 days, the rounds of cheese have a cylindric shape, with low and straight edges. In the mountain pastures, in the "Great East" of Devero, in Sangiatto and Forno the so-called Bettelmatt is produced, a fat cheese obtained from whole milk processing, whose fragrance derives from high-mountain herbs, some of which give the cheese a unique taste. After one thousand years of exclusive use of Veglia and Devero like summer grazing lands, at the beginning of the third Millennium these high-mountain grasslands acquire new values. The ancient grazing lands become a great setting where man can walk, study, and learn.

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Quality Brands

Bettelmatt® is a cheese obtained from the raw whole milk coming from one milking, mainly from Br... >>
Butter, which was highly perishable in the past for its preservation difficulties, is a dairy produc... >>
  Ossolano CheeseOssolano Cheese
Production and quality features Ossolano cheese is a fat or medium fat mountain cheese, a half-cooke... >>
  Ossolano Goat CheeseOssolano Goat Cheese
Small rounds of cheese (half a hectogram) of whole goat's milk are produced from April to Octob... >>
  Ricotta CheeseRicotta Cheese
It is obtained by heating the whey obtained from cow, sheep, or goat's milk. It can be eaten fre... >>
It is sometimes produced in the summer pastures with whole milk: it is a fat and soft cheese with a... >>
Green cheese made with cow's milk, which is sometimes mixed with sheep or goat's milk: they... >>
It is technically a kind of cheese, but the differences in its processing regard the species of mic... >>
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