Here are the famous types of cheese that are produced in the pastures above Lake Garda. They mature in the mountains, and the mild climate of Lake Garda gives them a special flavour!

CASATO DEL GARDA
The cheese, also referred to as “Casàt”, is a niche product with a production of only 100 kg per year. It is nearly exclusively produced for own use and can only be bought from producers directly. The maturing in oil gives the Casato its spicy taste and is the reason why it lacks a crust. This cheese dates back to antiquity and the arrival of the first cattle in the Roman period.

TOMBEA CHEESE
Its name derives from a mountain close to the town of Valvestino in northern Italy, bordering on the province of Trento. It is produced in the alpine cabins of Masaga and Capovalle from May to September, and particularly in the high plateau of Rest. The cheese has a cylindrical shape and its weight varies between 7 to 14 pounds. The cheese rind is straw yellow or dark brown, the cheese is compact and crumbly, with irregular holes. The cheese aromatic, with a strong and spicy flavour.

FORMAGELLA FROM TREMOSINE
The typical Tremosine cheese is known for its soft mass, its fragrant aroma and the delicate fragrance of the alpine essences. It is made from fresh cow milk of the Tremosine plateau, in the heart of the natural park Alto Garda Bresciano. The maturing process takes place in rooms with selected mould forms, making this product exquisite and very digestible.