Livigno Cheese: Traditional cheese produced in the Livigno dairy.

22/01/2016 - Traditional cheese produced in the Livigno dairy, where the nourishment of the cows at gazing gives milk the characteristic taste of high mountain that exalt its aroma and flavour.
The Living Cheese has a centuries-old tradition of pastoralism, so to result particularly pleasant to the palate thanks to its aromas: the soft and elastic paste, the lightly buttery taste, the colour that goes from the white the straw yellow depending on the season of production.
It is used in kitchen for the preparation of the most typical dishes of the Alpine tradition.
Pleasant and tasty at the and of the meal.

Depending on the time it is left to season it can be found Fresh (from 2 to 8 months), Seasoned (from 8 to 12 months) or Extra-Old (over 1 year).

Articolo tratto da: OIP Editing

Livigno cheese

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Livigno Cheese: Traditional cheese produced in the Livigno dairy.