Different cheeses, different mountain dairies
In Trentino, summer cheesemaking follows the life of the alpine pasture.
Visit Trentino presents malga cheese as an expression of summer life on the alpine pastures, with cheeses that vary from one mountain dairy to another. Its local examples show how much fits beneath that name.
Malga Bordolona in Val di Non makes Casolèt, while Malga Venegiota in Primiero serves tosèla with polenta and sausage. At Malga Nambi in Val d’Algone, the cheesemaker works with milk from his goats and cows. These are named Trentino examples of a varied mountain dairy culture, rather than a single cheese made to one recipe.
