The product


Pasteurised cow's milk cheese with washed rind
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
 Cow's milk
2,3 kg circa
Minimum order:
1 piece
More Information
Raw material Cow's milk collected in Alto Adige and in Alta Pusteria
Appearance the rind is thin and crusty while its color is orange. The paste is soft and elastic with many small eyes scattered across
Taste The taste is milky, lemony, long with hints of lemony aromas. The aftertaste is long, round with hints of toasted fruits aromas. A complex taste developed during the washing
Maturing At least 6 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 particular cheese due to the aromas of the milk and the washing process
More Information
Ingredients Milk, salt, rennet and lactic ferments
Allergens Eggs and products thereof, Milk and products thereof
Weight 2,3 kg circa
Packaging Whole wheel unpacked
Storage Conditions (unpacked products) ---Refrigerate at +8 °C
Nutrition Declaration Energy: 1630 kJ / 390 kcal
Fat: 30 g
of which saturates: 21 g
Carbohydrate: 0,5 g
of which sugars: 0,5 g
Protein: 27 g
Salt: 0,6 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.