11.02.2020 - The herdsman is not a job... it is a choice of life: the cows do not go on vacation, they do not have holidays. Milking must be done at set times. They require total dedication all the year.
Alpe milk is not just any milk but a milk with aromas that only the great variety of flowers and herbs found on the wide expanses of pastures of the Alpe is able to generate.
Production in a year is about 30.000 liters: very white and very pure like a diamond of great value.
It is the skilled hands of our herdsmen and their family members who transform it into the delicious cheeses, from the fresh to the seasoned, and the renowned malga butter.
Then the waiting: the seasoning, a slow ritual that lets time, temperature and the careful hands of the master cheese makers do the work.
His Majesty King Vézzena is the most famous and wanted: There must be a reason if even the Emperor Franz Joseph of Austria always had a few pieces of Vézzena on his table.
The reason lies all in the uniqueness of its taste and its buttery consistency, as well as it’s great tradition that makes Vézzena one of the most popular cheese in Trentino-Alto Adige.
A tradition that has been recognized from the DOP trademark and from the Slow Food Presidium.
The Alpe’s milky way is dotted with pastures and dairies where you can taste and buy milk and cheese.
But above all, in those places you will meet people who ,with great pride, will share with you some information, stories and anecdotes.
Not only you will buy or eat milk and cheese but you will buy and taste a bit of the soul of the Alpe Cimbra.