Trentino’s Lagorai mountains were once famous for their cheeses. But the tendency over the past decades to prioritize indoor livestock farming in the valley has penalized traditional summer cheesemaking up in the mountain pastures. Now, a few producers have returned to making cheese in the mountain dairies (malghe in Italian), using raw milk and going against the trend in the rest of the region. The skimmed milk left over after butter production is used to make a medium-fat cheese, weighing between four and six kilos and 12 to 14 centimeters tall.
Lagorai cheese is made from May to October and ages for at least three months.
Municipalities of the Lagorai area: Carzano, Roncegno Terme, Ronchi Valsugana, Telve, Telve di Sopra (province of Trento)
Malga Cagnon di Sopra (1885 metri)
tel. +39 347 2813333
tel. +39 328 5423635
Slow Food Presidium Coordinator
tel. 335 6674256