Typical Italian cheeses: Dolomiti - Fontal Fiave '

Typical Italian cheeses: Dolomiti - Fontal Fiave '

Dolomites - Origins and production area

This cheese is produced in the Predazzo and Cavalese area (Val di Fiemme) and in other dairies in the province of Trento.

Dolomiti cheese

Dolomiti - Characteristics and production phases

Dolomiti - Characteristics and production phases
It has organoleptic characteristics with a sweet and delicate flavor reminiscent of Italico cheese.
Dolomiti cheese is soft, cylindrical in shape, with an average weight of about 3 kg, with rounded sides, thin rind and ivory-white paste with small or medium-small holes.

Dolomites - Gastronomy and recommended wines

It is a table cheese, to be consumed after a short aging.

Fontal Fiavè - Origins and production area

It is produced by the social dairy of Fiavè in the province of Trento.

Fontal Fiavè

Fontal Fiavè - Characteristics and production phases

It is a medium consistency cheese, fragrant and tasty, obtained from one or two milking cow's milk, pasteurized. The heel is concave and about 10 cm high, the shape is cylindrical, about 40 cm in diameter and weighing 10-12 kg. it is sweet, soft, straw yellow in color, tender and compact, with rare, round, small eyes, distributed regularly.

Fontal Fiavè - Gastronomy and recommended wines

It is excellent if consumed after a seasoning of 40-80 days. Table cheese, it goes well with Marzemino dIsera, Lagrein Trentino, Merlot Trentino.


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