In Vallagarina, dairy art has a long and ancient tradition. An activity with deep roots, which sink into the lands of the Trentino valleys. Soft, seasoned cheeses, with a delicate or pungent taste, each with unique characteristics, the result of different techniques and flavors that have been handed down for a long time.
Cheese “Monte Baldo” and “Monte Baldo Primo Fiore”
This cheese has been produced for centuries in the numerous mountain pastures of the area of Mount Baldo, as well as in the small dairies of the town. Obtained from the processing of milk, derived from Bruna or black dappled cows, it is extremely rich in aromas. Cylindrical in shape with a smooth or slightly rough crust, Monte Baldo is characterized by a straw-colored hue and a noticeable fragrance. It is subjected to a seasoning period, starting from 7 months to 4 years, which leads it to be an excellent meal or grated product.
The real Rovereto cheese. This product can remind you at the Southern Italy, land of the “canestrati”, but which is actually native and typical of the Vallagarina. The name comes from the basket in which it is left to mature, in addition, during processing, the serum from the Trentingrana processing is added to the milk. This detail, added to the salting in brine and at a seasoning of at least 90 days, gives it a very tasty flavour as well as beautiful colors ranging from hazelnut to a pulp with straw-colored hues. “Canestrato” is ideal grated and, sometimes enriched with peppercorns, it gives a touch of flavor and spiciness to dishes.
The Nostrano of Malga
The mountain pasture is practiced since ancient times on mountain pastures. In the Trentino valleys are still scattered on the ridges numerous alpine huts that work the milk. Hence the denomination of cheeses “di malga” or “d’Alpe”. Among the cheeses, the “Nostrano”, widespread throughout the territory but different in each valley, is characterized by its cylindrical shape and smooth crust. A really large variety. Every cheese tells a valley, a hut, a particular area, but everyone must go through a similar process that goes from curd processing to resting in molds, salting in brine and then maturing. However, the flavors, although only slightly, vary. The advice is to try them all and look for the differences.
The cheese “Affogato all’Enantio” is produced by the Social Dairy of Sabbionara and is the excellent result of two products related to Vallagarina: the milk of the Baldo Aviense huts and the Enantio wine. The cheese is immersed for about 20 days in the wine and the shapes are turned daily to facilitate absorption evenly. At the end of the procedure the crust is opaque, characterized by purple shades; the paste assumes a particular softness to the nose; the taste is spicy. All wrapped in a fruity and aromatic scent.