Alpine cheese

The name of this cheese is always accompanied by the specification of the geographical area in which the individual cheese factory operates.

This cheese with a smooth and fairly regular rind, typical of the alpine production, is presented in cylindrical pieces with an average diameter of 25cm, 4 to 10cm high, with a more or less intense straw-coloured paste, mainly irregular but uniformly distributed holes, pronounced taste, sometimes with a slightly bitter but pleasant background.

It comes from the milk of the evening milking of cows grazing at high altitude, partially skimmed, mixed with the whole milk from the morning milking, to which sometimes 10-15% of goat milk can be added.