In this particular area of the Veneto region, there are many alpine meadows still in use for pasturage and for making rustic cheeses. The cheeses produced here are classic examples of Alpine skimmed-milk cheeses, made from cow milk with a percentage of goat or sheep milk. Compared to the cheeses of other areas, this high pasture cheese made in the Agordo area is slightly smaller. It is intended for long aging in natural caves, where the cheeses rest for six to eight months.
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Students of the Gastronomic Sciences at Pollenzo are collaborating with Slow Food to fill the Ark.