Formagella Tremosine

Formagella di Tremosine is one of the most representative PAT cheeses of Lake Garda: produced by the only cooperative dairy of the Tremosine sul Garda plateau — the Caseificio Cooperativo Alpe del Garda — with freshly milked cow milk from cows grazing in the Parco Alto Garda Bresciano. Tremosine is a unique municipality in the world: a plateau at 400–800 m altitude that drops with vertical walls to the waters of Garda, historically accessible only through the Forra di Tremosine — the gorge that Winston Churchill called the eighth wonder of the world. This isolated position has preserved unique agricultural and cheesemaking traditions for centuries. The 40-day ageing develops a soft, finely and irregularly holed paste with an aromatic profile reflecting the quality of the Garda highland pastures.

• Temperature: 4–8 °C in the vegetable drawer
• Wrap in cheese paper or slightly damp cloth after each use
• Remove 20 minutes before tasting
• Consume within 2–3 weeks of purchase
• The rind is not edible: remove before consumption

In the kitchen: On a Garda board with Brescian cured meats, Garda mountain honey and walnuts. As filling for Tortelli di Tremosine. Melted on polenta or as risotto mantecatura. On toasted bread with Garda PDO olive oil. Wine pairing: Lugana DOC, Valtenesi Chiaretto or Groppello del Garda.

Formagella di Tremosine is recognised as a Traditional Agri-food Product (PAT) and its production is certified by the Caseificio Cooperativo Alpe del Garda, the only authorised producer of the plateau, guaranteeing the exclusive origin of the milk from the farms of the Parco Alto Garda Bresciano. Each form is vacuum-packed with a traceability label. Official information: Product information

• Allergens: pasteurised cow milk
• Lactose: present (short ageing — 40 days)
• Gluten: absent
• Pregnancy: suitable — pasteurised milk
• Vegan/vegetarian: not suitable (animal rennet)