Puzzone di Moena malga cheese

Italy

Trentino Alto Adige

Milk and milk products

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Puzzone di Moena malga cheese

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.

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Season

Puzzone is only made during the summer pasturing period, from June to September, and must age for between 4 and 16 months.

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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.

Production area
Fiemme, Fassa and Primiero valleys, Trento Province

Presidium supported by
Trentingrana Concast
Caseificio Sociale Predazzo e Moena
Predazzo (Tn)
via Fiamme Gialle, 34
tel. +39 0462 501287
info@puzzonedimoena.com

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
info@caseificioprimiero.com
www.caseificioprimiero.com


Caseificio Sociale Val di Fiemme Cavalese
Carano (Tn)
Via Nazionale, 8
Tel. 0462 340284
info@caseificiocavalese.it
Slow Food Presidium Coordinator
Giampaolo Gaiarin
Tel. +39 335 6674256
giampaolo.gaiarin@fmach.it
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.

Production area
Fiemme, Fassa and Primiero valleys, Trento Province

Presidium supported by
Trentingrana Concast
Caseificio Sociale Predazzo e Moena
Predazzo (Tn)
via Fiamme Gialle, 34
tel. +39 0462 501287
info@puzzonedimoena.com

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
info@caseificioprimiero.com
www.caseificioprimiero.com


Caseificio Sociale Val di Fiemme Cavalese
Carano (Tn)
Via Nazionale, 8
Tel. 0462 340284
info@caseificiocavalese.it
Slow Food Presidium Coordinator
Giampaolo Gaiarin
Tel. +39 335 6674256
giampaolo.gaiarin@fmach.it

Territory

StateItaly
RegionTrentino Alto Adige

Other info

CategoriesMilk and milk products