The product

Dobbiaco Originale in Stanga

Mild cow's milk cheese, perfect on the grill
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
 Cow's milk
5,5 kg approx
Minimum order:
More Information
Description Pasteurized full cream cow's milk from Alto Adige and Alta Pusteria
Appearance The rind is thin and its color is a deep straw. The color of the paste is a light straw in winter and deeper in summer, due to the reason that during the summer cows are out in pastures. The paste is elastic with mall regular eyes scattered across
Taste The taste is round, dolce, long, creamy while the aftertaste is buttery with strong hints of wood and hey
Maturing At least 60 days
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 cheese that is becoming famous in the last years. Excellent in cooking, espexially fried to the old recipes
Suggestions This is a perfect table cheese, but is also great cooked in a frying pan
More Information
Ingredients MILK, lactic ferments, salt, rennet
Allergens in ingredients Milk and products thereof
Other allergens Eggs and products thereof
Weight 5,5 kg approx
Packaging Whole wheel unpacked, fractions vacuum packed
Storage Conditions (unpacked products) Keep refrigerated between +1 and +10 °C
Storage Conditions (packaged products) Keep refrigerated below +4 °C
Instructions for use Please scrape crust before consumption. Sell fractionated.
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1520 kJ / 370 kcal
Fat: 30 g
of which saturates: 21 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 27 g
Salt: 1,5 g
Typical value per 100 g
The producer

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

Why we chose them
In 2004 the dairy replaced the old Pusteria dairy, of which it has retained part of the name - Tre Cime - which refers to the late 19th century dairies of San Candido and Dobbiaco. It is now a laboratory where the visitor can see, touch, learn and taste. Every day from 300 to 380 quintals of milk collected from the 180 members, then transformed into butter, cream and cheeses. Despite the high technology employed, the dairy remains an artisan company, the filling of the molds, in fact, has remained manual.
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