Gruyere-style, hard mountain cow's milk cheese matured 6 months in a cave

A cheese with a strange name, to say the least, what this name means is not known… but we thought of this joking name because we could not find a name for this extraordinary cheese. In fact, after much thinking, we opted for a word that in itself says nothing, but tasting this cheese you can only be impressed, so you remember well the name. The real particularity of this cheese is the milk with which it is produced, since it is milked in the mountains above 1200 meters, a good and clean milk, rich in scents and aromas that are then found in the cheese.

Its particularity is also due to the careful maturing for at least six months in the cave, which makes it a sweet cheese but at the same time with the right flavour. Tasting it without knowing what cheese it is, you can easily mistake it for a Swiss Gruyere because of its aromaticity and aromatic intensity. A cheese that is definitely eatable because of its pleasantness.

Suitable for vegetarians since the rennet used to make this cheese is of microbial and non-animal origin, it is also good for those who are lactose intolerant since it contains less than 0.1 percent of lactose.

At the World Cheese Award 2017-2018 in London it won the Silver Medal.

First place at the Italian Cheese Awards 2018 among the semi-matured cheeses.

At World Cheese Award 2019-2020 in Bergamo it obtained the Gold Medal.

At World Cheese Award 2023-2024 in Trondheim (Norway) it obtained the Silver Medal.

At the Concours International de Lyon 2024 it obtained the Gold medal