Our belief system an important “commodity”: the secret of our foodstuffs is an excellent milk. The cheese flavor grows out of the livestock’s feeding.
The refining process at the Asiago Plateau
Every summer breeders graze their herds on the Asiago Plateau. Pastures are above 1500. Thanks to that kind of bent grass and the local flowers we can have a more delicious milk, then turned into cheese, which is finished and matured in our old dairy factory.
From the middle of June to the end of September herds eat our local greenery: in this way our cheese has got a different development from the traditional cheese, it has got a very intense bitter taste, but not spicy. This kind of flavour is due to the cows’ diet: only above that altitude they can find particular varieties of meadow grass and flowers.
Our family management and passion
The Dalle Nogare’s cheese has always been cured manually twice or three times a week, cheese wheel by cheese wheel. Every 15/20 days all the cheese wheels are oiled in order to maintain their rind humid enough.
Il formaggio d’alpeggio
Affiniamo formaggio di malga dai primi del Novecento
Nel nostro caseificio facciamo stagionare i formaggi da 3 a 48 mesi (gli Asiago in particolare) che diventano pertanto una vera rarità. Dal bisnonno Dalle Nogare ad oggi, sono passate tre generazioni, in cui abbiamo continuato a produrre formaggio di malga rispettando sempre quella tradizione che ha fatto dei formaggi del nostro altopiano dei prodotti apprezzati a livello internazionale.
La produzione di questi formaggi è molto limitata perché sono ormai pochissime le malghe che lo fanno. Il segreto del successo deriva dalla capacità di selezionare il miglior prodotto fresco e dopo solo 30 giorni capire l’evoluzione che avrà lo stesso a distanza di 3 anni. L’esperienza nell’affinamento è fondamentale.
Cheese matured underground
From the mixture of Mezzano cheese and Italian sheep cheese: a niche produce
For years we have been selecting the best Mezzano cheese that we personally bring to Sogliano di Rubicone within the end of July. On the 1st of Agust, cheese is put into the old tuff pits, where it is alternated with the local Italian sheep cheese. Then the pit is sealed and everything remains in for about three months: at the beginning of November pits are opened and the result is a unique produce, where the features of the two different type of cheese mix together.
It is a matter of a “profound” produce, made with raw milk, treated the bare minimum: the cheese paste has got a natural heat, that remains into the tuff pits for all the time the cheese is sealed in. In this way we can have a very particular cheese, made thanks to a complex evolution. This is also the reason why it has an irregular mould and a distinct flavour.
The Asiago and the Mezzano cheese
The Asiago cheese: from 3 to 40 months aging process
All the varieties of our Asiago cheese originate from the mixture of two soft cheese paste considered a top quality, one with a delicate taste and the other one with a more intense flavour. The aging process can change from 3/4 moths to 48 months.
It can be appreciated also only after 2 months of maturing process and thanks to its freshness it could also substitute a mozzarella cheese.
The other cheese wheels have got a longer aging process, that can reach 48 months. Because of this, cheese turns its suitable delicacy into an exquisite produce having a particular smell because of the seasoning.
The Mezzano cheese: an other typical produce of our heritage
We select the best Mezzano cheese from all over the small alpine huts and dairy factories located on the foothills and on the Asiago Plateau. Then we let the cheese wheels age for 6/7 months. In this way we obtain other several cheese varieties.