Cuor di Fassa - Cher de Fascia

Some cheeses tell the story of their territory through their delicacy. Others do it through character, intense aromas and a flavour that makes no attempt to go unnoticed. Cuor di Fassa belongs to the latter: a distinctive cheese, deeply rooted in the cheesemaking tradition of Val di Fassa.

Produced by Caseificio Sociale Val di Fassa, it is made exclusively with whole raw milk from Alpine cattle breeds such as Brown Swiss and Grey Alpine. Just a few traditional ingredients are needed: milk, rennet and salt, with no preservatives. Time, together with the cheesemakers' skill, does the rest.

Cuor di Fassa is a washed-rind cheese, a technique that encourages particular fermentations during ageing and contributes to its intense, distinctive aromas and flavours. Its personality develops over time: available in Fresh and Aged versions, it can be matured from 2 to 8 months, progressively developing a richer and more pronounced flavour. There is also a distinctive Wine-aged version, whose maturation process gives it an even more original character.

A story of its own is told by Cuor di Fassa di Malga, produced exclusively from June to mid-October using milk collected from mountain pastures located above 1,800 metres in altitude. Here, the cows graze on the herbs and flowers of the high-altitude pastures, contributing to the cheese's characteristic golden-yellow colour and a rich bouquet of milky, vegetal and aromatic herb notes. A product deeply connected to the seasons and the traditional life of the mountain pastures, it is also recognised as a Slow Food Presidium. Its ageing period ranges from 60 to 300 days, allowing its character to evolve over time.

The cylindrical wheels, weighing around 10–12 kg, are recognisable by their slightly oily rind, which can range in colour from yellow to ochre and red. Even its appearance tells something about the cheese within: authentic, intense and uncompromising.

And for those looking for an even bolder character, there is Vajolet, an aged Chèr de Fascia finished in white wine vinegar. This final treatment gives the cheese a particularly intense flavour and a pleasant slightly spicy finish, making it ideal for those who appreciate bold and surprising flavours.

Cuor di Fassa is a cheese to be discovered slowly, perhaps simply sliced and served with mountain bread, but it can also be brought into the kitchen whenever a dish needs an extra touch of character. Its intensity makes it particularly interesting when paired with sweet or aromatic ingredients, creating a pleasant balance of flavours.

A heart of milk, rennet, salt and time. A cheese that embodies the character of Val di Fassa and the knowledge of its cheesemakers, expressed in different interpretations, from freshness to long ageing and the most original affinements.

This cheese bears the Qualità Trentino quality mark, a recognition that highlights the quality of Trentino's agri-food products and their strong connection with the territory.

Made with raw milk: not recommended for vulnerable individuals, pregnant women and elderly people, and strongly not recommended for children under 10.