There are places where authenticity is preserved by the skilful hands of craftsmen jealously keeping the secrets of traditional processing techniques. One of these is Latteria Sociale Montana di Scalve.
From the collection of fresh milk in Di Scalve valley, to traditional processing and selling of high quality cheeses.
Butter, ricotta and fresh yoghurt, many types of cheese such as Fior di Scalve, Gleno, Scalvitondo, Quadrel, Scalvinella and the “queen”: Formagella della Val Di Scalve.
Milk is collected at night and stored inside controlled temperature tanks. The following morning it is added to fresh milk and processed over the entire morning, producing approximately 300 cheeses per day, using only local milk of the local cows, whose diet consists almost exclusively of hay.
Ricotta is made on Saturday and Sunday, the yoghurt is processed every two days, while the dairy produces 90 kg of butter every three days approximately.
Since 1968, the dairy has been adding partners from the local farmers. You can find them in Vilmaggiore, where there is also the dairy and the outlet of Latteria Montana: here you can purchase the exquisite cheese, discover Di Scalve Valley’s traditions and recipes.
The outlet is open from 8 to 12 in the morning and from 3.30 to 7.00 in the afternoon.
Where
Via provinciale, 21
Vilminore di Scalve (Vilmaggiore)
Further information:
Phone and fax number 0346 51131
e-mail: latteriadiscalve@gmail.com
There are places where authenticity is preserved by the skilful hands of craftsmen jealously keeping the secrets of traditional processing techniques. One of these is Latteria Sociale Montana di Scalve.
From the collection of fresh milk in Di Scalve valley, to traditional processing and selling of high quality cheeses.
Butter, ricotta and fresh yoghurt, many types of cheese such as Fior di Scalve, Gleno, Scalvitondo, Quadrel, Scalvinella and the “queen”: Formagella della Val Di Scalve.
Milk is collected at night and stored inside controlled temperature tanks. The following morning it is added to fresh milk and processed over the entire morning, producing approximately 300 cheeses per day, using only local milk of the local cows, whose diet consists almost exclusively of hay.
Ricotta is made on Saturday and Sunday, the yoghurt is processed every two days, while the dairy produces 90 kg of butter every three days approximately.
Since 1968, the dairy has been adding partners from the local farmers. You can find them in Vilmaggiore, where there is also the dairy and the outlet of Latteria Montana: here you can purchase the exquisite cheese, discover Di Scalve Valley’s traditions and recipes.
The outlet is open from 8 to 12 in the morning and from 3.30 to 7.00 in the afternoon.
Where
Via provinciale, 21
Vilminore di Scalve (Vilmaggiore)
Further information:
Phone and fax number 0346 51131
e-mail: latteriadiscalve@gmail.com
