Castelbelbo
Mixed milk cheese, produced with pasteurized cow’s milk, sheep’s milk and goat’s milk, with soft paste and surface mold. The rind is thin and its color is white tending to rose with the progress of maturation. The paste is ivory, compact and becomes soft and creamy with the progress of maturation. It shows small eyes scattered across. The taste is dolce, delicate and round, with hints of milk and plant.
Cravanzina
Slightly seasoned soft cheese, with no holes, with white, straw yellow edible crust.
Formaggi cravanzina altalanga
Pasteurized cow’s milk and sheep’s milk cheese with the addition of pasteurized cream. It has a wrinkled, thin ivory-colored rind. The paste is soft, pale straw in color and has holes in it.
The taste is sweet and delicate.
Grillo di colmajor
Raw cow milk cheese from Bruna Italiana cows. The rind is white with grey shades; the texture is soft and melty with rare little eyes. The taste is dolce, milky, buttery with hints of green grass. The aftertaste is dolce, round and buttery.
Traditional Taleggio
Soft, full cream cow’s milk cheese with washed rind. The rind has an orange-pink color; the paste is creamy immediately under the rind because the maturation takes place from the outside to the inside. Sweet and slightly acidic in the center of the slice and very creamy under the rind.