Cuor di Fassa - Cher de Fascia

Some cheeses tell the story of their territory through their delicacy. Others do it through bold flavours, intense aromas and a personality that cannot go unnoticed. Cuor di Fassa belongs to the latter: a distinctive cheese deeply rooted in the cheesemaking tradition of the valley.

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

Cuor di Fassa is a washed-rind cheese, a technique that encourages specific fermentations during ageing and contributes to its distinctive, intense aromas and flavours. Its character develops over time: it can be aged for between 2 and 8 months, gradually acquiring an increasingly rich and pronounced flavour.

The cylindrical wheels weigh approximately 10–12 kg and are distinguished by their slightly greasy rind, which ranges in colour from yellow to ochre and red. Its appearance already hints at the cheese inside: authentic, intense and full of character.

Cuor di Fassa is a cheese to be discovered slowly, perhaps simply sliced and enjoyed with mountain bread, but it also lends itself to cooking whenever a dish calls for a more distinctive flavour. Its intensity makes it particularly interesting when paired with sweet or aromatic ingredients, creating a pleasing balance.

A heart of milk, salt, rennet and time. A cheese that embodies the character of Val di Fassa and the knowledge of its cheesemakers.