Traditions in gastronomy: the cheese

Since the last century cheese was made at home: and whole cheese were made mature on shelves under the fire place, sometimes wet with flax oil or "smorce de vin" (a bit of wine) to avoid the damages caused by the "carol", the cheeseworm.

Tosela and formai schiz are typical products of Belluno: the first one, spread also in Trentino is a fresh, tender and creamy cheese is made from milk warmed up to 35 degrees to which curds is added; while schiz needs a longer cooking and cheese is eventually put into shapes, salted and matured.

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