This raw cow's milk cheese is the result of the union between two great traditions: the cheese-making of the Belluno Dolomites and the Romagna aging technique. It is produced in the Belluno Dolomites, ensuring a product with unique organoleptic characteristics. After an aging period of over 12 months, the cheese undergoes a further refinement of 3 months in an anaerobic environment, inside the typical tuff pits of Sogliano al Rubicone. The final result is a cheese with an exceptional aromatic and taste profile, with an intense, pleasant, and persistent flavor. The 'TRE EFFE' highlight the importance of Forage, Fragrance, and Pits, which give the product its unique identity.
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This raw cow's milk cheese is the result of the union between two great traditions: the cheese-making of the Belluno Dolomites and the Romagna aging technique. It is produced in the Belluno Dolomites, ensuring a product with unique organoleptic characteristics. After an aging period of over 12 months, the cheese undergoes a further refinement of 3 months in an anaerobic environment, inside the typical tuff pits of Sogliano al Rubicone. The final result is a cheese with an exceptional aromatic and taste profile, with an intense, pleasant, and persistent flavor. The 'TRE EFFE' highlight the importance of Forage, Fragrance, and Pits, which give the product its unique identity.
