Puzzone di Moena DOP

Its name is already a promise. Puzzone di Moena DOP is one of those cheeses you can recognise before even tasting it, thanks to the distinctive aroma that develops during ageing. But behind its curious name lies an ancient story of mountain milk, cheesemaking expertise and traditions rooted in the valleys of Fiemme, Fassa and Primiero.

It is a PDO cheese, made exclusively with raw milk from certified farmers in the three valleys, who follow the specifications established by the PDO regulations for milk production and livestock management. Its connection with the territory goes far beyond geography: the cattle's diet, breeds, environment and climate all contribute to the characteristics of the milk, which are then reflected in the finished cheese.

The cheese is aged for at least 90 days on traditional spruce boards, using the washed-rind technique. This is where Puzzone begins to develop its distinctive personality: the fermentations that take place on the rind create intense aromas and a complex aromatic profile that evolves and becomes richer over time.

First come the pungent notes, the ones that inspired its name. Then, bite after bite, aromas of pasture and grass, ripe fruit and toasted hazelnut emerge. This evolution has made it a favourite among cheese lovers and connoisseurs.

In summer, there is also Puzzone di Moena DOP di Malga, made with raw milk from high-altitude mountain pastures. It is a Slow Food Presidia product and must be aged for at least 120 days. The result is an even stronger expression of the season and the Alpine pastures, capturing the essence of summer grazing in its aromatic profile.

The name "Puzzone" may be relatively recent, but the cheese itself has much older roots. In Ladin, it is known as Spretz Tzaorì, an expression included in the PDO name itself and a testament to the cheese's Ladin origins and history. There are several stories about the origin of its current name: some link it simply to its strong and distinctive character, while others attribute it to a historic cheesemaker from the Moena dairy, Giuseppe Redolf, also known as Bepi Puzo.

Today, Puzzone di Moena DOP continues to be produced in the valleys that have preserved its history, thanks to the work of the Val di Fiemme, Val di Fassa and Primiero social dairies, Caseificio Carpano and a small producer in Val di Fassa.

A cheese with a bold personality, certainly, but above all a cheese that tells the story of its territory. Because Puzzone di Moena DOP is not just the taste of the mountains: it is their pastures, their traditions and a story that continues to mature, just like the cheese itself.