Parco Nazionale dello Stelvio
Nationalpark Stilfserjoch

It is a mountain cheese, typical of Valli di Sole, Rabbi and Peio in Trentino, made with whole milk, with raw and tender pasta. Once upon a time it was produced only in autumn, when the cows returned from the pastures and it was the house cheese par excellence:...

Characteristic mountain cheese with raw and soft texture produced with whole milk. Its production areas are in Val di Sole and Adamello.

Grana Trentino belongs to Consorzio di Tutela del formaggio Grana, but - according to a specific derogation - it can use the subdesignation "Trentino" impressed with fire on the cheese rind.

Cheese produced in summer mountain pastures - it is therefore produced in the summer, in the "malghe" - only with cow's milk milked by grazing cows. For the coagulation, powder or liquid rennet is used, and the processing method is very similar...

In this valley the main dairy product is very similar to the toma, the classical cheese of the Italian Alps.

On the slope of Stelvio Park in Lombardy, the names Formaggio di malga or Nostrano refer to medium fat cheese obtained from the milk of the cows grazing in summer mountain pastures.

It is produced in the mountains of Trentino, in the farmsteads, and in the "malghe". It is a rather big cheese produced with cow's milk, and therefore it represents an abundant source of proteins for shepherds.

The word scimuda - which in the dialect of Valtellina means "curd" - refers to cow's milk cheese with a compact but soft texture, which matures also for over one year.

Valtellina Casera cheese obtained the PDO label in 1996. It is characterized by big rounds and is produced with the semi-skimmed milk obtained from two or more milkings of cows of Bruno Alpina breed.