Twice a day, milk is sent from the Alpine pastures in the heart of the Dolomites to the dairy in Predazzo that produces Puzzone. The secret to the cheese, and its strong fragrance (“puzza” means “stink”), lies in the aging, during which each cheese is regularly treated. This is a laborious task: The storeroom holds several thousand cheeses, and every week each one must be turned and washed with a damp cloth. This continues for at least 60 days and up to six or seven months. Washing the rind with water creates an unctuous, creamy layer and encourages the bacterial fermentation responsible for the cheese’s intense, penetrating smell and distinctive brick-red rind.
Puzzone is only made during the summer pasturing period, from June to September, and must age for between 4 and 16 months.
Fiemme, Fassa and Primiero valleys, Trento Province
Presidium supported by
via Fiamme Gialle, 34
tel. +39 0462 501287
Malga San Pellegrino Moena (Passo San Pellegrino, Moena), Malga Bocche (Parco di Paneveggio-Pale di San Martino, Moena), Malga Toazzo (Predazzo), Malga Gardonè (Predazzo), Malga Valmaggiore (Predazzo)
Caseificio Comprensoriale di Primiero
Mezzano di Primiero (Tn)
Via Roma, 179
Tel. e fax 0439 62941 - 64749
Caseificio Sociale Val di Fiemme Cavalese
Via Nazionale, 8
Tel. 0462 340284
Tel. +39 335 6674256