Bresadola

Bresadola is a type of hard cow's milk cheese originating from the Dolomite Mountains in northeastern Italy. It is a traditional product in the region, with a production area that spans the provinces of Belluno and Trento.

The cheese is made from the milk of cows that graze on the grassy pastures of the Dolomites. The milk is first heated to a temperature of around 33-35°C, and then lactic acid is added to start the fermentation process. The mixture is left to incubate for several hours, after which rennet is added to coagulate the curds.

The curds are then stretched and kneaded until they develop a characteristic smooth and elastic texture. They are then shaped into small balls or cylinders and left to age in a controlled environment. As the cheese ages, it develops a distinctive yellow color and a rich, nutty flavor.

Traditionally, Bresadola is served as an antipasto, often accompanied by breadsticks and cured meats. It can also be used in cooking, where its rich flavor and smooth texture make it a popular choice for sauces and gratins. Due to its rich flavor and high-quality production methods, Bresadola has been granted a protected designation of origin (DOP) by the European Union. This designation ensures that only cheese produced within the designated region, according to traditional methods, can be labeled as Bresadola.