Formaggio di Malga del Lagorai
Lagorai Mountain Cheese
The Lagorai was once known for its cheese, and then decades of keeping the animals indoors down in the valley took the summer dairying with them. A few producers have gone back up to the malghe and are working raw milk again, against the run of the region.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
municipalities of the Lagorai area: Carzano, Roncegno Terme, Ronchi Valsugana, Telve, Telve di Sopra (province of Trento)
How it is made
The milk left after the butter is made into a medium-fat cheese of four to six kilos, 12 to 14 cm tall. Made May to October.