The Products

 

Lattecrudo Tremosine Cheese

This cheese’s peculiarity resides in the specific production technique that has remained unchanged in time. Such technique envisages a fundamental quality pre-requisite: the use of fresh non-pasteurised milk (that’s why it’s called “latte crudo”, which means raw milk). Specific guidelines to age the cheese must be followed.

Pasteurising milk kills all the bacteria in the raw product, but it also “kills” a good part of the flavour, erasing the original scents and flavours that come from pasture. Cheese produced with non pasteurised, raw milk, will ferment and age thanks to the presence of its original bacteria, that animals gather from the territory and transfer into milk. This specific “bacteria culture”, together with the production technique, makes Lattecrudo Tremosine a truly unique cheese that has no equals.

 

Latte crudo Stagionato


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Aged Garda Tremosine Cheese

Typical cheese from Tremosine that can be cut or grated based on the different aging. It is made with milk from a specific cow breed called “razza bruna” (brown breed). The Aged Garda Tremosine cheese is produced in the farms of the Altipiano di Tremosine, located in the heart of the Alto Garda Bresciano Natural Park. It has a golden colour and little to no holes, and a slightly strong, pleasant taste.

 

Garda Tremosine Stagionato


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Bagoss

The Bagolino City Council has historical documents that starting from the year 1500 describe the production of butter and cheese in the Caffaro valley.
After centuries, the quality and organic characteristics of Bagoss have remained the same: the fame of this cheese has crossed national borders, obtaining prestigious awards and becoming a powerful advertising means for the whole Caffaro Valley.
Skimming milk is the first process to obtain the Bagoss cheese. Skimmed milk is then poured into a boiler and warmed up on low heat. Rennet and a pinch of saffron are then added. Saffron is what gives the cheese’s dough the typical golden colour, exactly as the Venice Dodges wanted it back in time.

Once the first “cheese” is obtained, it is grinded, powdered and cooked at a temperature between 45 and 50 Celsius. The compact and cooked mass is then taken out of the heater with the help of a cloth, and then it is put in a form on a shelf. Subsequently, the cheese is pressed with hands first and the weight of a wooden plank then. That’s the moment when the cheese is branded. This mark distinguishes original Bagoss cheese from the fake one.
Marchio Bagoss

Ready to be salted, each form is stored in a basement to age. The salt is added in every two weeks for 40 days. But the process to the final product isn’t over. Each form is constantly cleaned from spurge, and ointed with linen oil as well as turned over multiple times until the aging process is over.

Diameter

40/50 cm

Scalzo

diritto cm 10/12

Weight
15 - 18 kg
Crust

Brown/reddish (due to linen oil oxidation)

Dough

Yellow/golden, partially cooked

Flavour

Yellow/golden, partially cooked

Aging

Yellow/golden, partially cooked

Bagoss

 


 

Related Producers

Formaggella Tremosine Cheese

Typical cheese from Tremosine, it has a soft consistence and small holes. It has a delicate smell that comes from mountain grass scents. This cheese is produced with fresh cow milk from the farms of the Altipiano di Tremosine, located in the heart of the Alto Garda Bresciano Natural Park. The Formaggella ages in rooms with a selected type of mould. This allows us to obtain a product with an exquisite taste that is also easily digested.

 

Formgaggella Tremosine


Related Producers

Garda classico rosso D.O.C.

A wine produced with traditional methods from Groppello, Barbera, Marzemino and Sangiovese grapes, grown in the vineyards of the Alto Garda Bresciano natural Park. The wine producer is Gaetarelli farm and winery (Azienda agricola Gaetarelli), located in Villa di Salo’. Garda Classico’s colour is a bright ruby red, and its scent is delicate, typical of the Groppello grapes. This wine has a fragrant, harmonic taste, with a slightly bitter note. It’s a wine for all meals, that matches up perfectly with cold cuts and low-fat meat as well. Best served at a temperature between 15 and 17 Celsius. Its alcoholic strength is 12% vol.

Garda Ross Doc

 


 

Related Producers

Smoked Formaggella Tremosine

Typical cheese from Tremosine, it can be cut or grated based on the different aging of the product. It is made with partially skimmed cow milk from the so-called “razza bruna” cow breed, and it’s produced in the farms of the Altipiano di Tremosine, located in the heart of the Alto Garda Bresciano Natural Park. It has a golden colour with little to no holes, and a slightly strong, pleasant taste.

 

Formaggella Tremosine Affumicata


Related Producers

Tremosine Cheese in Olive Oil

Typical cheese from Tremosine with soft consistence with small holes. It has a fragrant taste and the delicate smell of mountain grass scents. This cheese is produced with partially skimmed cow milk and it is put in vases and covered with extra-virgin olive oil from the Alto Garda Bresciano Natural Park.

 

Formaggio di Tremosine in Olio di Oliva


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Formaggella Baby

The Formaggella baby is the youngest product of the Caseificio Sociale Valsabbino (Valsabbia Dairy Consortium) and it’s been studied to further satisfy consumer request. It has light weight and rather small dimensions (20 cm diameter and 600 grams of weight) that allow for easy preservation of the product at home. Obtained from whole cow milk, it has a semi-cooked dough and an average aging of about 20 days. Its consistence is soft and creamy, and it has a milky flavour, a delicate odour and white colour.

Product description

Cheese produced with whole milk from cows, with semi-cooked dough and average aging (about 20 days)

Ingredients:

Pasteurised milk, rennet, salt and milk ferments

Shape:
Cylinder
Dimensions:

Diameter 20 cm

Weight:

600 grams

Consistence:

Soft and creamy dough

Organic characteristics:

Flavour: milky sweet.
Odour: delicate
Colour: white

Nutrition facts:

Fats: 25.2%
Proteins: 22.5% .
Humidity: 47,4%
Ashes: 3.9% .
Carbohydrates: 1%
Calories: 1300 KJ / 100gr
313 KCAL / 100gr

Microbiological properties

C.B.T., Listeria monocytogenes, Coliformi, Sthapilococcus Aureus, Salmonella, Aflatossine:

Respecting limits imposed by law DPR 54/97

 


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Formaggella Vallesabbia

The Formaggella Vallesabbia is produced with whole cow milk, it has a partially cooked dough, and an average aging of 60 days. The aging is necessary to obtain a compact consistence for the dough, which gets a bit tougher near the crust. Ingredients for the cheese are pasteurised milk, rennet, salt and milk ferments . This process makes the formaggella a cheese with a sweet taste, delicate odour and gives it a white/golden colour. With a cylinder shape, it has a diameter of about 18 cm, and a weight between 1.7 and 1.8 kilograms.

Product Description

Cheese made with whole milk from cows, with semi-cooked dough and medium aging.(About 40-60 days)

Ingredients:

Pasteurised milk, rennet, salt and milk ferments

Shape:
Cilynder
Dimensions:

Diameter 18 cm

Weight:

1.7 - 1.8 Kg

Consistenza:

Pasta compatta , pastosa e leggermente proteolizzata in prossimità della crosta.

Organic characteritics:

Flavour: sweet.
Odour: delicate.
Colour: white slightly golden

Nutrition facts:

Fat: 30.5% - 51%
Proteins: 25.5% - 41%
Humidity: 38.5%
Ashes: 4.3% - 6.2%
Carbohydrates: 1.2% - 1.8%
Calories:
1590 KJ / 100gr
383 KCAL / 100gr

Microbiological characteristics

C.B.T., Listeria monocytogenes, Coliformi, Sthapilococcus Aureus, Salmonella, Aflatossine:

Respecting and inferior to limits imposed by law DPR 54/97

Formaggella Vallesabbia

 


 

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Formaggella di Monte

A fundamental ingredient to make the “Polenta tiragna”, typical product of Valsabbia, the “formaggella di Monte” is obtained from whole milk from cows. It has a semi-cooked dough and an average aging of 20-30 days. For its production, 27,000 forms, about 5,000 quintals of milk a year are needed. The Formaggella di Monte has a diameter of around 20 cm and a weight of around 2 kg. It has a cylinder shape. Its dough is compact, but soft and creamy, it has a delicate taste of milk and yoghurt and a very delicate odour.

Product description

Cheese made with whole milk from cows, with semi-cooked dough and medium aging.(about 20-30 days)

Ingredients:

Pasteurised milk, rennet, salt and milk ferments

Shape:
Cylinder
Dimensions:
Diameter 20 cm
Weight:
2 – 2.1 Kg
Consistence:
Compact dough , soft and creamy.

Organic characteristics::

Flavour: sweet, of milk and yoghurt
Odour: delicate.
Colour: white

Nutrition facts:

Fat:  26%  - 48%
Proteins:  23.4% - 42.7%  
Humidity: 45,5%
Ashes:  4%  - 7.3%
Carbohydrates:   1.1%  -  2%
Calories:   1380 KJ / 100gr
332 KCAL / 100gr

Microbiological characteristics

C.B.T., Listeria monocytogenes, Coliformi, Sthapilococcus Aureus, Salmonella, Aflatossine:

Respecting and inferior tolimits imposed by lawDPR 54/97

 


 

Related Producers

Formaggio Conca

Conca cheese is produced with whole milk from cows, has a semi cooked dough, and contains rennet, salt and milk ferments. It has a medium-long aging process, between 5 and 8 months, that gives it a compact but elastic dough. With a cylinder shape and a diameter of about 34 cm, it can weigh up to 7 kg. The medium-long aging gives “conca” an intense taste, though soft and still with a sweet aroma. It has a strong odour and a lightly golden colour.

Product description

Cheese produced with whole milk from cows, with semi-cooked dough and medium-long aging. (From 5 to 8 months)

Ingredients:

Pasteurised milk, rennet, salt and milk ferments

Shape:
Cylinder
Dimensions:

Diameter 33-34 cm

Weight:

6.7 - 7 Kg

Consistence:

Compact dough , soft and elastic

Organic characteristics

Flavour:.quite intense
Odour: strong
Colour: lightly golden

Nutrition facts

Fat: 33.5% - 49.8%
Proteins: 27.2% - 40.2%
Humidity: 32.5%
Ashes: 4.8% - 7%
Carbohydrates: 2.0% - 3%
Calories: 1730 KJ / 100gr
417 KCAL / 100gr

Microbiological characteristics

C.B.T., Listeria monocytogenes, Coliformi, Sthapilococcus Aureus, Salmonella, Aflatossine:

Respecting and inferior to limits imposed by law DPR 54/97

Formaggella Vallesabbia

 


 

Related Producers

Formaggio Sabbio

Typical tough-dough cheese, aged up until 20 months, it is produced with partially skimmed milk from cows and it has a semi-cooked dough. Its long aging process, together with the production process and its ingredients -- pasteurised milk, rennet, salt and milk ferments -- give the “sabbio” cheese a compact consistence, with a few small holes. In forms aged over 12 months a few grains are also present. The flavour is strong but not spicy, the odour intense and the colour is decidedly golden. Each form has a diameter among 32 and 33 cm and weight up to 6.5 kg.

Product description

Cheese made with partially skimmed milk from cows, with long aging. (10 to 20 months)

Ingredients:

Pasteurised milk, rennet, salt and milk ferments

Shape:
Cylinder
Dimensions:

Diameter 32-33 cm

Weight:

6.2 – 6.5 Kg

Consistence:

Compact dough, with a few small and regular holes. Grains may be present in cheese aged over 12 months.

Organic characteristics:

Flavour: savoury but not too spicy.
Odour: intense
Colour: golden intense

Nutrition facts

Fat: 32% - 44%
Proteins: 33,5% - 45.7%
Humidity: 27%
Ashes: 5.3% - 7.2%
Carbohydrates: 2.2% - 3.1%
Calories: 1800 KJ / 100gr
433 KCAL / 100gr

Microbiological characteristics

C.B.T., Listeria monocytogenes, Coliformi, Sthapilococcus Aureus, Salmonella, Aflatossine:

Respecting and inferior to limits imposed by law DPR 54/97

Formaggella Vallesabbia

 


 

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