Baked Formagella Tremosine: the Lake Garda cheese becomes the star
Baked Formagella Tremosine is a recipe that is both simple and spectacular. The oven heat transforms this semi-soft cheese from Lake Garda into a natural, creamy and fragrant fondue, which pairs perfectly with seasonal vegetables. A main course that wins you over from the very first bite.
Ingredients for 4 people
- 1 whole form of Formagella Tremosine (approx. 400-500 g)
- 2 medium zucchini
- 2 peppers (red and yellow)
- 1 small eggplant
- 200 g cherry tomatoes
- 2 garlic cloves
- 4 sprigs of fresh thyme
- 2 sprigs of rosemary
- 4 tablespoons of extra virgin olive oil
- Salt and black pepper to taste
- Mountain bread or toasted polenta to serve
Step-by-step preparation
Step 1 — Initial roasting of the vegetables
Preheat the oven to 200°C. Cut the zucchini into 1 cm thick rounds, the peppers into strips, the eggplant into 2 cm cubes. Arrange all the vegetables in a large baking dish, add the whole cherry tomatoes, the crushed garlic, thyme and rosemary. Season with oil, salt and pepper and mix well.
Step 2 — First roasting of the vegetables
Bake the vegetables for 20 minutes at 200°C, stirring halfway through. They should be almost cooked but still slightly crunchy — they will finish cooking with the cheese.
Step 3 — Preparation of the Formagella
While the vegetables are cooking, prepare the Formagella Tremosine. With a sharp knife, score the upper surface in a cross or grid pattern (depth approx. 1 cm) — this allows the heat to penetrate and the cheese to melt evenly. If you prefer, you can cut the form in half horizontally for even faster melting.
Step 4 — Cooking together
Remove the vegetables from the oven and create a space in the centre of the dish. Place the Formagella Tremosine in the centre, with the scored side facing up. Add a drizzle of oil on the cheese and a few thyme leaves. Return to the oven at 200°C for 15-18 minutes, until the surface of the cheese is golden and the inside is completely melted and creamy.
Step 5 — Serving
Bring the dish directly to the table — the rustic presentation is part of the charm of this dish. Serve immediately with toasted mountain bread or toasted polenta to scoop up the melted cheese. Each guest helps themselves directly from the dish.
Chef's tips
- The choice of Formagella: use the classic version for a delicate fondue, the truffle version for a more elegant and fragrant result
- The vegetables: adapt to the season — in winter use radicchio, Tropea onions and potatoes; in summer zucchini, peppers and eggplant
- The bread: essential for scooping up the melted cheese — choose a rustic bread with a crispy crust
- Do not overcook: the Formagella must melt but not burn — check after 12 minutes
Variants
- With wild garlic: use the Formagella Tremosine with Wild Garlic for an intense herbaceous aroma that pairs perfectly with the vegetables
- With speck and potatoes: replace the summer vegetables with boiled potato slices and speck — a more substantial winter version
- In individual cocotte: divide the Formagella into portions and cook in individual cocotte for a more elegant service
- With honey and walnuts: at the end of cooking add a drizzle of chestnut honey and toasted walnuts for a sweet-savoury starter version
Wine pairing
The creaminess of baked Formagella Tremosine pairs perfectly with fresh and fragrant white wines from the Lake Garda area. Lugana DOC is the territorial pairing par excellence — its minerality balances the richness of the melted cheese. Alternatively a Pinot Grigio delle Venezie or a Soave Classico to stay in Northern Italy.
Discover our selection of Formagella Tremosine — classic, with truffle and with wild garlic — and bring the authentic flavours of Lake Garda to your table.
Discover our selection of Italian artisan cheeses.
