Semi-hard cheese, aromatic and sweet. It is made of organic, partly skimmed and thermised cow's milk. The paste is elastic, light ivory in colour with slight eye formation.
Bregaglia is matured in the cellar for 4 to 6 months. The cheese is traditionally cared for in the cellar by scraping off mould and turning the wheels regularly.
Milk source: farmers who are members of the Latteria Bregaglia cooperative.
Other Latteria Bregaglia’s products
A small dairy nestled in an alpine landscape, in the mountains of Val Bregaglia.
This is where the cooperative company Latteria Bregaglia delivers its milk, which is then processed into a wide variety of products, fresh and aged in the "Crotto", the typical cellar in Val Bregaglia. The seven members of the cooperative are long-standing organic dairy farmers who work daily to improve the farming conditions in order to provide an excellent raw material, namely milk made from hay and grass from the valley.
Ingredients: organic thermised cow milk, rennet, salt
Nutrition facts (100g): energy 1670 kJ (403 Kcal), fat 33g (of which saturated 20g ), carbohydrates 1g (of which sugar <0.5g), proteins 26g, salt 1.5g