Tortalpina
A cheese with a unique, unmistakable taste, created by Mauri cheesemaking skills. Its crust has a colour similar to that of Taleggio, but it is creamier and has a mild flavour. Tortalpina is aged for 40 days in the natural grottoes in Valsassina in Pasturo, which produces complete proteolysis of the cheese and its consequent soft creamy appearance, making it increasingly more popular for cooking.
Baitella
Formaggella Artavaggio
Ideal cheeses for cooking, with their unmistakable mild taste, the result of Mauri cheesemaking skills. With a crust similar in colour to that of Taleggio, but the cheese itself is creamier. The word “formaggella” is used for many cheeses produced in the Alps, even if these have different characteristics. Formaggella Artavaggio, which gets its name from a mountain locality in Valsassina, is aged for 30 days in the grottoes in Pasturo, where it acquires its pleasant full flavour.
