The Alpine Grey Cow

The breed of Alpine grey cow is ideal for the mountain economy, but was facing extinction due to its poor productivity. The Slow Food Presidium now supports the cow’s preservation and lays down the rules for its milk and meat supply chain. Thanks to the Alpine grey breed in Val di Fiemme, cheeses made with raw milk, such as the Organic Winter and First Flower of Malga Sass are produced, alongside an excellent carne salada (cured meat), delicious when served seasoned with DOP Garda Trentino extra virgin olive oil and shavings of Fiemmaz de foss cheese.