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Parco Nazionale Dolomiti Bellunesi

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Products: Cheese

Products

The local gastronomic tradition is linked to the wild or half-wild cattle breeding (but also sheep and goat breeding), the main economic activity until the second post-war period.
Cheese, meat, and salami are the most important products among the "Park tastes". Unfortunately, summer grazing land cheese producers are increasingly fewer; however, with considerable investments, the Park has renovated five malghe, relaunching their cheese production.
There are several mountain honey producers, while old famers - and some young farmers fond of their land - cultivate legumes (like the famous Lamon bean), ancient apple varieties, barley, spelt, walnuts, and Feltre chestnuts.

Further information

Lamon Bean
Lamon Bean
Found 14 results (Sort order: Category > Product)
Butter made with the Raw Milk from the Malga
Butter made with milk from the malga has a characteristic straw-yellow color, more slightly yellow in June, influenced by the flowers blooming in the summer pasture, and in September, month in which the cows produce less and the milk is more concentrated....
Category: Cheese
Casel Bellunese Cheese
Casel Bellunese cheese is widespread all over the alpine chain, with different varieties. It is produced with cow's raw and whole milk heated at a temperature of about 35°C and with natural rennet. After about half an hour, the curd is broken...
Category: Cheese
Dolomiti cheese is a "dairy" cheese deriving from the Bellunesi kasel tradition. In the production of Dolomiti cheese, particular attention is paid to the raw material mainly coming from mountain areas, which makes unique and characteristic the taste...
Category: Cheese
Malga Bellunese Cheese
It is a half-cooked cheese with a medium height (5-8 cm) and a medium maturation, going from at least 60 days to about 8 months. It has a cylindrical and regular size, with a diameter going from 25 to 40 cm, side height between 5 and 10 cm and a weight...
Category: Cheese
Organic Caciotta Cheese from Goat's Milk
Soft cheese, without crust, made with organic goat's milk.
Category: Cheese
Quality Brands:
 
BIO - Organic Farming
Organic Goat's Milk
Category: Cheese
Quality Brands:
 
BIO - Organic Farming
Organic Magrello Cheese from Goat's Milk
A very fresh cheese, with a scent of milk and whey, it has a particular light, lean and elastic texture.
Category: Cheese
Quality Brands:
 
BIO - Organic Farming
Organic Piccolo Fiore Cheese from Goat's Milk
Category: Cheese
Quality Brands:
 
BIO - Organic Farming
Organic primo sale cheese from goat's milk
Very fresh cheese, whose name "primo sale" derives from the fact that its small shape is the first to come out of the salt mine. Actually, to obtain a correct salting, it must stay in salt solution only for a very short time.
Category: Cheese
Quality Brands:
 
BIO - Organic Farming
Organic Ricotta Cheese
Fresh dairy product made with whey and without crust. Our secret method of production naturally gives a soft and creamy cheese.
Category: Cheese
Quality Brands:
 
BIO - Organic Farming
Organic Robiola Cheese
Robiola is a word that, in Italian, stands for many different types of cheese in Lombardy, Piedmont and Veneto. The word Robiola, in the Veneto tradition, represents a fresh, soft, creamy cheese that could be served at any time of the day; it can be used...
Category: Cheese
Quality Brands:
 
BIO - Organic Farming
Organic Smoked Ricotta Cheese
Over the centuries, an important tradition linked to smoking cheese and cured meats has developed in northeastern Italy. Produced from fresh ricotta cheese and then smoked in a wood oven.
Category: Cheese
Quality Brands:
 
BIO - Organic Farming
Schiz
It is a very green cheese, characteristic of the area of Belluno. It is usually eaten fried in the pan with butter and salt. Its name derives from the fact that, while cooking, it spurts (in Italian, schizza) drops of whey. It is produced with fresh raw...
Category: Cheese
Smoked Ricotta Cheese
After heating the whey to a temperature of 90-100°C, salt and vinegar are added in precise proportions. The curdled part is gathered and put to drip for some hours in fabric bags. The remaining solid part is placed under some presses for one night....
Category: Cheese
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