Cuor di Fassa

Cheese produced in the Campitello milk factory in the Val di Fassa; it can also be found as 'Ciampedel', the Ladin name of the village. Characterised by a lack of lactic enzymes added, all the cheese produced with pasture-milk during the summer time, gets the name of "tastes of the Malga". Marked with a unique brand, the rind has an oily feel, the paste is tick, elastic with small scattered holes and of straw-yellow color.

Pairings

Structured red wines like Teroldego, boiled vegetables, cooked cabbage, polenta

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