Full cream cow's milk.
The rind is thin and the colour varies from ivory to pink according to the aging and the rind washing process. The color of the paste is ivory to light yellow. Small round eyes across the paste.
The taste is creamy, dolce and aromatic and the aftertaste is round, aromatic and dolce.
At least 3 weeks.
Latteria Tre Cime - Dobbiaco (BZ)- Trentino Alto Adige.
A full bodied cheese from one of the richest green areas of Italy.
In 2004 the dairy replaced the old one but kept part of it's name - Tre Cime - that takes us back to the dairies of the 1890's in San Candido and Dobbiaco. It is now a laboratory where visitors can see, touch, learn and taste. Every day between 300 to 380 quintals of milk are collected from the 180 animals, transforming it into butter, cream and cheese. In spite of the high technology used, it remains a craftsman's dairy, the filling of the moulds is still done by hand.
It is a perfect table cheese to be eaten with grilled vegetables.