Cheese from Mount Cesen


“Malga Cesen” has a production limited in Monte Cesen (1569 m), in Valdobbiadene municipality.

It’s made in mountain houses during summer pasturing and only from some beef races. It’s a semi-cooked cheese that ripens in 30 to 60 days and can be eaten “in loco” with breath or polenta, fried or grated to flavour dishes.

It tastes mild and savoury, but also intense and a little bitter, when older.