The Ladin name derives from Renaz, in the municipality of Livinallongo, where it has been produced since time immemorial. Its rich, aromatic scent is due to the complex variety of hay. It is produced exclusively in the winter months by the Cooperative Dairy of Livinallongo del Col di Lana.

Renaz is cylindrical in shape, with a height of 7-9 cm, diameter of 30cm and weight of 5.5 Kg per uncut piece. The thin rind is smooth, even and light hazelnut brown in colour, and bears the cheese’s trademark. The paste is moderately close-textured, straw-yellow in colour in the fresh variety. As the cheese matures, the paste becomes hard and crumbly. It is classified as a semi-fat cheese and can be eaten fresh, after 60 days, or aged, after a year. It has a pronounced flavour, initially sweet and becoming gradually more marked, tending towards piquant as the cheese matures. It has a full, persistent aroma, with a hint of milk and hay, with woodland, mushroom and hazelnut undertones.

Production area
Municipality of Livinallongo mainly from Bruna breed of cows
Full-fat raw cows’ milk
Up to a year
Last Modified: 14/12/2011
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