Mountain Flavours
Valsassina & egrave; a valley surrounded by the Grigne and the Alps Orobie, a short distance from Lecco, where lies "that branch of Lake Como turns off at noon." The valley & egrave; crossed by a long stream, the Pioverna, who was born in Grigna and goes to dive into Lario Bellano, where it forms the 'Ravine (a beautiful waterfall carved into the rock). The flora of Valsassina & egrave; It characterized by extensive forests of conifers and hardwoods, interspersed with wide green pastures, where in the 'summer are transferred herds.
Thursday 13 August 2015 3 minutes reading time
The highlight of Economy Valsassina & egrave; dairy production, characterized by traditional processing of milk, which provides for the transfer of cattle in summer pasture. Preserving the tradition & egrave; one of the main elements that allow the production of high quality cheeses & agrave ;.
The cheeses pi & ugrave; known Valsasso are Taleggio (a cheese square, with thin crust and characterized by a uniform paste and compact) and Robiola (which is obtained from the cut of taleggio, un''aggiunta with salt and a different ripening).
Unique flavor are the cheeses' alp, products in this season with the milk of grazing animals. The milk used is not pasteurized, in this way keeps all its properties & agrave; organoleptic characteristics which make it unique. Tradition has it that this cheese is matured in old caves or cellars for about three months, where moisture & agrave; and temperature remain constant. Production in the traditional way & egrave; limited, but during walks & egrave; You can find the manufacturer in close proximity & agrave; pastures and buy before returning.
The cheese dairy & egrave; instead a semi-fat cheese, among the most & ugrave; renowned Valley. It is produced both in the pastures and in the dairies. Probably its origin & egrave; alpigiana, which is called "cheese basin", since the milk of the evening milking is left to rest in copper basins to be skimmed. At this milk is then added to the whole one of the following morning, which allows to produce a cheese with a paste low in fat.
For those who love cheese and would like to try the local products valsassinesi not & egrave; You must be in the area to make a purchase, now & egrave; can get cheese Valsasso directly at home by ordering on the site http://www.venditaformaggio.it/
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