The Best Italian Alpine Cheeses

High mountain pastures, bright flowers, aromatic herbs, thistles and long lichens are the ideal meal for mountain cows. Over 1000 meters and even more, up to the oldest Valtellina, exceeding 2000 meters above sea level. From these pure and rich fodder, alpine cheeses are born. Produced only during summer pasture periods, from May to September before transhumance to the hills or plains. Alpine cheeses are rare, unique, incredibly tasty and colorful. In some cases so yellow as to look painted. Rich in carotene and aromas from fodder. They are the most suitable for aging and therefore we usually find them hard and aged for a few months in caves.

How do we ship Alpine Cheeses

Spaghetti & Mandolino has always been synonymous with quality: we are l&' the only e-commerce in Italy that guarantees only excellent products and that, as such, deserve shipping and packaging in accordance with standard that preserves paragraph' the integrity and freshness of each cheese thanks to

special freshness-saving packages!

What does it mean to enjoy real mountain cheese?

Eating mountain cheese means immersing yourself in the most beautiful places of our most ancient and pastoral Italy. A unique, emotional, unpredictable experience that will take you to savor the best Italian culinary works of art. Alpine cheese is an art that is handed down from generation to generation and is produced in the most fascinating local natural landscapes that make this delicious food unique and exclusive.
The cheese is derived from milk milked by cows raised in mountain huts where nature and peace reign supreme. The secret behind the uniqueness of this product is precisely the malga, which allows animals to develop their muscles and enjoy better circulatory and lung health. The typical bitter taste of these cheeses allows you to fully enjoy their exceptional quality, a unique flavor that you will not find

in any other cheese.

Alpine cheese: benefits and nutritional values

Alpine cheese maintains all the benefits of milk, in particular it is a source of high quality proteins and minerals allied to bone health (in particular calcium). The cheese produced from the milk of cows raised on pasture allows obtaining better organoleptic and nutritional characteristics than lowland milk.
In fact, pasture increases the acid profile of milk, especially those mono and polyunsaturated fats that act positively on metabolism and our well-being. In particular, there are conjugated linoleic acids, omega 3 and omega 6, which represent the so-called essential fatty acids for our body. In fact, our body does not contain enzymes capable of self-synthesizing, enzymes that are instead present in the rumen of cattle.
The cheese obtained in the pastures allows us to keep intact these characteristics that improve our immune system and contribute to a greater sense of satiety. The conjugated linoleic acids found in mountain cheeses are famous for their antioxidant properties, for their positive function against arteriosclerosis and for their ability to reduce the amount of body fat by increasing lean mass.
The amount of these acids depends on the breed of the cattle, their diet, the altitude, the production season, the processing practices and the duration of the seasoning.
Our mountain cheeses are equipped with a high concentration of these acids precisely because they are produced by master artisans and guardians of all the secrets related to the processing of

this refined food.

Alpine and Malga cheese

Often you have come across these two types of cheese wondering what really differentiates them. The term mountain pasture identifies the agricultural and livestock activity that takes place in mountain huts during the summer months. You might think that the mountain hut is a fixed place but it is instead the set of fixed and mobile factors in which the mountaineering activity takes place. The mountain pasture begins with mountaineering, that is, the ascent to the alp, which takes place between the end of May and the middle of June and ends with demontication, that is, the descent back to the plains that takes place at the

end of September.

Alpine cheese: some curiosities

Tradition teaches that mountain cheese is produced directly at the pasture in order to maintain the unique characteristics that distinguish the vegetation present in that specific place, while the cheese produced in the dairy will be more uniform as it comes from different pastures.

An interesting curiosity is the fact that alpine cheeses can only be produced in summer, the characteristics of these cheeses are completely different from commercial ones, both in terms of taste and freshness and in terms of quality and origin.

The mountains bring out your most authentic emotions, mountain cheese contains all these emotions in a unique and essential food for our daily well-being.