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Tombea Cheese

In the territory of Alto Garda Bresciano Park, particularly in Valvestino, a group of breeders from Magasa produces a cheese with matchless features. It is the fine Tombea cheese, still produced according to traditional methods in the Austro-Hungarian barns of the Rest plateaus during the summer grazing period lasting 90 days, from July to September. Since the 19th century, the breeders helping the cheese maker were chosen according to their skills, and their activity was characterized by precise rules on pasture management, cattle migration, milk weighing, and cheese distribution.

Tombea cheese
Tombea cheese
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