Malga cheese producced in Lagundo – Alto Adige, seasoned in Andalo – 18 months seasoning – limited availability
Every day over 70 mountain farms give their milk to the Lagundo cooperative which transforms it into different types of cheese, for every taste. Dal Marcante chose the classic Mountain, sweet, aromatic and spicy, with whole milk, a round yellow cheese that can be eaten after three weeks of maturation. But we prefer to season it for about 18 months in Andalo, where temperatures slow down the process, and let you taste it more consistently and slightly savory, like when, as a snack, the bread had to be accompanied by a tasty but moderately soft cheese.
The cheese of this malga is produced with raw milk, it has a medium consistency, relatively soft and not very spicy despite having been aged 2 years. Produced in the summer of 2014, the seasoning brought out scents of freshly cut wild grass.
The paste is decisedly intense yellow, due to its content of carotenes derived from the grass. Suitable at the end of a meal and perfect for simpler snacks, it is the classic homemade cheese. Excellent with pears.
The cheese in the pic refers to a piece from about 250 g to about 300 g.
Images related to the appearance of the product are indicative. The typical products, being related to the seasonal trend, may undergo variations in appearance and color.