Nostrani - Local cheeses
Formae Val di Fiemme, Fassa’s heart (Cher de Fascia, in Ladin) and Primiero are three local cheeses produced respectively in the valleys of Fiemme, Fassa and Primiero. They are all produced using similar processes, falling under the category of washed rind cheeses and with the same raw materials: just milk, curd and salt.
What makes them different from each other is purely the milk which when used raw makes each cheese wheel unique, keeping alive the DNA of a specific territory, grazing area or cattle breed. They are available fresh or cured on the pastures themselves, acquiring a distinctive yellow colour and a smell of grass and flowers from the pasture.
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