Primiero

Some cheeses belong to a place not only because they are made there, but because they carry its characteristics within them. Primiero is one of them: the name of the valley becomes the name of the cheese, in a connection that begins with the milk and continues through the ageing process.

It is part of the great family of traditional washed-rind cheeses, made with raw cow's milk and featuring a semi-hard, semi-cooked paste. Using milk without heat treatment helps preserve the characteristics of the raw ingredient and, with them, the distinctive qualities of the territory: the breed of the cattle, their diet, the climate and everything that makes one milk different from another.

During ageing, the rind is washed, encouraging natural fermentations that contribute to the development of intense and distinctive aromas. Time itself becomes one of the ingredients of Primiero: as the months pass, its profile evolves, becoming richer and increasingly pronounced.

There is not just one Primiero, but a whole family of cheeses, all recognisable by their characteristic scattered, irregular holes.

Primiero Fresco, ready after around 60 days, has a pleasantly pronounced flavour, while Primiero Stagionato is aged for up to 12 months, developing an intense and distinctive taste. For those looking for the ultimate ageing experience, there is Primiero Riserva, left to mature for more than a year, allowing time to bring out the fullest expression of its characteristics.

And then there is Primiero Stagionato made from mountain pasture milk, the pride of Caseificio di Primiero. It is made exclusively from summer milk collected in the mountain pastures and aged for 5–6 months. Its characteristic straw-yellow colour, together with aromas and flavours reminiscent of Alpine meadows, tells the story of the summer grazing season more vividly than any other version.

From fresh to Riserva, from mountain pasture milk to different ageing periods: Primiero is a cheese that changes with time, while never losing its connection with the valley that gave it its name.

Made with raw milk: not recommended for vulnerable individuals, pregnant women and elderly people, and strongly not recommended for children under 10 years of age.