The product

Caciottina Montanara

Sweet caciotta produced in Pusteria
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
 Cow's milk
700 g approx
Minimum order:
1 wheel
More Information
Raw material Full cream cow's milk
Appearance The rind is thin and the colour varies from ivory to pink according to the aging and the rind washing process. The color of the paste is ivory to light yellow. Small round eyes across the paste
Taste The taste is creamy, dolce and aromatic and the aftertaste is round, aromatic and dolce
Maturing At least 3 weeks
Curiosity In 2004 the dairy replaced the old one but kept part of it's name - Tre Cime - that takes us back to the dairies of the 1890's in San Candido and Dobbiaco. It is now a laboratory where visitors can see, touch, learn and taste. Every day between 300 to 380 quintals of milk are collected from the 180 animals, transforming it into butter, cream and cheese. In spite of the high technology used, it remains a craftsman's dairy, the filling of the moulds is still done by hand
Our selection A full bodied cheese from one of the richest green areas of Italy
Suggestions It is a perfect table cheese to be eaten with grilled vegetables
More Information
Ingredients Milk, lactic ferments, rennet, salt. Preservative: Lisozyme
Allergens Eggs and products thereof, Milk and products thereof
Weight 700 g approx
Packaging Unpacked
Storage Conditions (unpacked products) Keep refrigerated below +10 °C
Instructions for use Please remove crust before consumption
Nutrition Declaration Energy: 1680 kJ / 405 kcal
Fat: 30 g
of which saturates: 21 g
Carbohydrate: 1,4 g
of which sugars: <0,1 g
Protein: 27 g
Salt: 1,2 g
Typical value per 100 g
The producer

Latteria Tre Cime - Dobbiaco (BZ)- Trentino Alto Adige

Why we chose them
Nel 2004 la latteria ha sostituito l'antico caseificio pusterese, di cui ha conservato una parte del nome - Tre Cime - che rimanda alle latterie di fine Ottocento di San Candido e Dobbiaco. Ora è un laboratorio dove il visitatore può vedere, toccare, imparare e assaggiare. Ogni giorno vengono conferiti dai 300 ai 380 quintali di latte raccolti presso i 180 soci, trasformati poi in burro, panna e formaggi. Nonostante l'alta tecnologia impiegata, il caseificio rimane un'azienda artigianale, il riempimento degli stampi, infatti, è rimasto manuale
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email:
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.