The product

Formaggio Malga Verde

Typical Malga cheese produced in the summer
Country of origin:
Italy - Veneto
Type of Milk:
Raw Cow's milk
6 kg approx
Minimum order:
More Information
Raw material Raw cow milk, obtained from Bruna and Frisona breed cows fed grazing
Appearance The dough is semi-hard, straw-colored, with small spattered eye. The crust is thin, tending to the straw colour
Taste Sweet and slightly acidic, notes of fermented fruit, cooked butter, light animal notes
Maturing At least 45 days
Curiosity Since 2003 they run Malga Verde, in the Asiago plateau, at an altitude of 1100 mt, where they produce Asiago DOP cheese, which can also be referred to as the 'Prodotto della montagna' since it is produced and seasoned in mountain areas located more than 600 mt Of the altitude.The Asiago Stravecchio DOP of the Cortese family and the 'Malga Verde' cheese have been ranked at the top places in 2 Raw Cheese Contests Plateau
Our selection We liked this cheese because by tasting it we perceive the notes related to pasture, it speaks of a territory and of what is the life in Alpeggio
Suggestions Great with polenta or cooked to the electric plate
More Information
Ingredients Raw cow's MILK, salt, rennet, lactic ferments
Allergens Milk and products thereof
Other allergens Eggs and products thereof
Weight 6 kg approx
Packaging Whole wheel unpacked, fractions vacuum packed
Storage Conditions (unpacked products) Keep refrigerated below +4°C
Storage Conditions (packaged products) Keep refrigerated below +4°C
Instructions for use Please remove crust before consumption
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 1753 kJ / 423 kcal
Fat: 35 g
of which saturates: 22,23 g
Carbohydrate: 1,09 g
of which sugars: 1,09 g
Protein: 25,83 g
Salt: 1,7 g
Typical value per 100 g
The producer

Malga Verde - Conco (VI) - Veneto

Why we chose them
Maurizio and Cristiano Cortese run Malga Verde since 2003, that is surrounded by the Asiago Plateau greenery at 1100 meters in altitude. The two brothers were able to transform it into a company quite important the small farm once run by his father, as the numerous awards received in the last 10 years. In June 2006 joined the Consortium for the Asiago cheese protection and they began producing the Asiago DOP · it is a mountain product, an Asiago produced and ripened over 600 meters above sea level. The Asiago Stravecchio DOP make by Cortese family was ranked in first place in two important competitions about raw milk cheeses held on the Asiago Plateau. The Green Hut cheese was ranked in first place in one of the two competitions. The achievements are the result of the passion and the constant desire to improve the Cortese brothers, who were able to test their skills and adding to the farmers' long experience, a positive new experience in the processing of their milk and cheese in the sale of genuine and best quality.
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