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.
Fiemme, Fassa and Primiero valleys, Trento Province
Presidium supported by
Caseificio Comprensoriale di Primiero
Via Roma, 179
Mezzano di Primiero (Tn)
Tel. +39 0439 765616
They collect milk from malga Venegiota, malga Pala, malga Fosse, malga Venegia,malga Fossernica, malga Juribello, malga Vallazza, malga Rolle.
Caseificio Sociale Predazzo e Moena
Via Fiamme Gialle, 34
Tel. +39 0462 501287
They collect milk from malga San Pellegrino e malga Bocche; malga Toazzo, malga Gardonè and malga Valmaggiore.
Caseificio Sociale Val di Fiemme Cavalese
Via Nazionale, 8
Tel. +39 0462 340284
They collect milk from malga Salanzada-Valmoena and malga Fraul.
Tel. +39 320 4719840
Slow Food Presidium Coordinator
Tel. +39 335 6674256