Fiemmaz de Foss

Fiemmaz de Foss

What do Val di Fiemme and Mondaino have in common? The culprit is the De Desmontegada de le Caore (descent of the goats), of 2011, the beginning of a cultural exchange between these two lands, which gave rise to the “pit aged cheese of the Dolomites” . The twinning combines the fragrant milk of alpine pastures and the cheese-making tradition of Fiemme with the technique of Romagna cheese ripening in a pit (fossa). The three cheeses are the foss de Caprino of Cavalese (the first Italian goats cheese to be aged in a pit), the Casàt of Valfloriana and the Dolomiti Predazzo, all very tasty, low-fat cheeses.



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Nostrani - Local cheeses

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Tosèla Cheese from Primiero

Cavalese’s Goat Cheese

Nostrani - Local cheeses

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Puzzone di Moena

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Trentingrana

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Primiero’s Botìro from mountain dairies

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Tosèla Cheese from Primiero

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Cavalese’s Goat Cheese

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