Contrin

Contrin
Description

The name comes from the village of Contrin in the municipality of Livinallongo, the Ladin heart of the Belluno Dolomites, where the cheese was first produced, and where the high mountain pastures reach right up to the edges of the majestic Dolomite mountain groups. The Ladins are a minority people, who speak – and write – a particular language which dates back to ancient times and varies from one valley to another.

Contrin is cylindrical in shape, with a height of 20cm, diameter of 20cm and weight of 4 Kg. The paste is semi-smooth, of soft type, white in colour if produced in winter and straw-yellow in summer. It is a full-fat, table cheese, with a rough, uneven rind, white in colour with slight streaks of grey. It has a creamy, buttery, fragrant, hearty flavour, with a fruity after-taste. It has a marked milky aroma, ever so slightly acidic, with a floral note. Like Fodom and Renaz cheese, it is produced by a small, efficient cooperative of local cheese-makers which has been in operation since 1932.

Production area
Municipality of Livinallongo
Milk
Full-fat cows’ milk
Maturing
Up to 3 months
Last Modified: 14/12/2011
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