The product

Ortus "Latte Fieno STG"

Soft cheese perfect for melting and produced with milk from cows fed with hay
Country of origin: **
Italy - Trentino Alto Adige
Type of Milk:
 Cow's milk
2 kg approx
Minimum order:
1 piece
More Information
Description Pasteurised whole milk coming from cows bred in Alto Adige and Alta Pusteria
Appearance The paste is soft, with small eyes and pieces of tomatoes and wild garlic
Taste Sweet with a delicate aroma of tomatoes and recognisable hints of wild garlic
Maturing At least 60 days
Our selection For some years, Tre Cime Mondolatte has joined the "Hay Milk" Project, a traditional specialty guaranteed (TSG) since 2016. The regulation requires the milk to be produced from animals fed mainly with fresh grass in summer and hay in winter, according to the rhythm of the seasons. The great variety of herbs that the cows eat during the summer give the milk an unmistakable richness of aromas. In winter the cows are fed mainly with hay, integrated with small amounts of bran, cereals and protein plants, with no silage and GMO feed
Suggestions Delicious melted on a slice of bread or on boiled potatoes
More Information
Ingredients Hay MILK TSG, lactic ferments, salt, rennet, orsino garlic and tomato
Allergens in ingredients Milk and products thereof
Weight 2 kg approx
Packaging Unpacked
Storage Conditions (unpacked products) Store at a temperature between +1 +10 ° C
Instructions for use Remove the rind before consumption
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1630 kJ / 390 kcal
Fat: 30 g
of which saturates: 21 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 27 g
Salt: 1,4 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. € 120.000 i.v.