Born from the processing of unpasteurised whole milk, the curd is semi-cooked and the taste is unmistakable. In the summer months (until October) you can find the "formaggella d'alpeggio” (Alpine formagella) produced with the milk from cows that graze in the high mountains during the summer.
This cheese is also the main ingredient of the "Scalve crests", a typical product recently developed by the chefs of the Valley. The flavour of the pasta varies depending on the season in which it is tasted. A true delicacy.
In 2005 the Scalve Valley’s Formaggella won the bronze medal at the Cheese Olympics in Germany. It was an important recognition that gave it the title of "Queen of Dairy Cheeses".
Born from the processing of unpasteurised whole milk, the curd is semi-cooked and the taste is unmistakable. In the summer months (until October) you can find the "formaggella d'alpeggio” (Alpine formagella) produced with the milk from cows that graze in the high mountains during the summer.
This cheese is also the main ingredient of the "Scalve crests", a typical product recently developed by the chefs of the Valley. The flavour of the pasta varies depending on the season in which it is tasted. A true delicacy.
In 2005 the Scalve Valley’s Formaggella won the bronze medal at the Cheese Olympics in Germany. It was an important recognition that gave it the title of "Queen of Dairy Cheeses".
Produced throughout the year, but in the summer months there is the variant with Alpine milk.
It goes very well with Scalve honey.
