Buon per te

Sometimes tradition means not only looking to the past, but also having the curiosity to explore new paths. This spirit of innovation gave rise to Buon Per Te, the first lactose-free cheese from Val di Fiemme, created through the research and expertise of the cheesemakers at Caseificio Sociale Val di Fiemme.

Launched on the occasion of the dairy's 50th anniversary, Buon Per Te is the result of a careful research project led by master cheesemaker Paolo Campi, with the aim of creating a cheese that combines innovation, flavour and the quality of the valley's cheesemaking tradition.

It comes as an approximately 800-gram caciotta, made with pasteurised cow's milk and aged for a short period of around 15-20 days. Its paste is light-coloured and soft, with a sweet and delicately aromatic flavour.

Pleasant and versatile, it can simply be enjoyed sliced, but it is also perfect for everyday cooking. Its soft texture makes it suitable for a wide range of recipes, from simple preparations to more creative dishes.

Its greatest strength is its ability to bring the flavours of Val di Fiemme to the table for those who need to avoid lactose. An innovation that opens the door to the valley's cheesemaking tradition to an even wider audience, without giving up the pleasure of good cheese.

Buon Per Te is rooted in tradition but looks to the future: a simple, pleasant and versatile cheese, created to share the taste of Val di Fiemme with even more people.