Raw cow's milk from Bruna race
Shape & texture
The rind is thin and wrinkley and its color is straw yellow.; the texture is soft with few eyes scattered across
The taste is dolce with hints of cream and grass; the aftertaste is round and buttery
At least 20 days
Curious to know
Italo Curto, the cheesemaker of Azienda Agricola Ponte Vecchio, is one of the founders of the Consortium Disolabruna, an association of producers which promotes the cheeses made with milk from the Bruna cow. Italo works with his son Stefano, managing the Ponte Vecchio farm, from the production of grass and cereals to feed their animals to the cheese-making. They raise their own Bruna cows within their farm and produce an interesting range of cheeses in their own dairy. During the year the company is located in Vidor, at the foots of Prealpi of Treviso area, whereas in summer all the family and the farm move to Malga Mariech, a mountain dairy located at 1500 meters hight on Monte Cesen.
(*) Average weight: kg 0.563