Casera del Cansiglio


Cylindrical in shape, with a diameter of 22 cm and a weight of 2.5 kg. The paste is straw-yellow in colour, dense and firm, pitted with a large number of medium-sized holes. Classified as a low-fat cheese. Even, pale-coloured rind. Full, sweet flavour, becoming aromatic when fully mature, with a slightly bitter aftertaste. Marked, milky aroma with a slight note of cream and a hint of hay. The cheese, with a local tradition going back a long way, is made with milk from cows which have been fed for six months on fresh fodder from the pastures. The name in Veneto dialect derives from the typical mountain dwelling/refuge. It is produced by the Farmhouse Cheese-Making Centre on the plateau of Tambre, Spert and Cansiglio.

Production area
Cansiglio area
Semi-skimmed cows’ milk
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