This cheese made from raw cow's milk originates from the union of two great traditions: the dairy tradition of the Bellunesi Dolomites and the typical aging technique of Romagna. Produced among the majestic Bellunesi mountains, it offers unique organoleptic characteristics. After a maturation period of over 12 months, it is aged for an additional 3 months in anaerobic conditions in the traditional pits of Sogliano al Rubicone. The result is a cheese with an extraordinary aromatic and taste profile: intense, pleasant, and persistent flavor. The "TRE EFFE" highlight the importance of Forage, Fragrance, and Pits, elements that make this cheese truly unique.
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This cheese made from raw cow's milk originates from the union of two great traditions: the dairy tradition of the Bellunesi Dolomites and the typical aging technique of Romagna. Produced among the majestic Bellunesi mountains, it offers unique organoleptic characteristics. After a maturation period of over 12 months, it is aged for an additional 3 months in anaerobic conditions in the traditional pits of Sogliano al Rubicone. The result is a cheese with an extraordinary aromatic and taste profile: intense, pleasant, and persistent flavor. The "TRE EFFE" highlight the importance of Forage, Fragrance, and Pits, elements that make this cheese truly unique.
