Products

Lattebusche Caciotta Cheese is a fresh and soft cheese, with a characteristic and delicate taste. It has a light, milky scent; the crust is barely perceptible.

Lattebusche Piave PDO Cheese, of which Lattebusche is today the only producer , has a processing and maturing process that follows the traditional method, through the use of the recipe developed by the wisdom of the cheesemakers. The processing involves the use of local milk and the use of native natural grafts that give it its peculiar organoleptic characteristics. The name of the cheese "Piave" derives from the homonymous river, whose source is located on Mount Peralba in Val Visdende. No better name than Piave could identify the most important typical Belluno cheese , born from the dairy tradition of the land crossed in all its length by the ancient river and in which the milk destined for its production is collected.

Lattebusche Asiago DOP Fresco is a soft, semi-cooked, white or white cheese slightly straw yellow, with marked and irregular holes. Its flavor is delicate and pleasant, not salty and above all never bitter. The aroma recalls hints referable to yogurt, butter and mature milk.

Lattebusche Dolomiti cheese is a semi-cooked, semi-hard and semi-aged cheese. The paste is colored white or light straw yellow, it has small and scattered holes and an intense and pleasant taste of milk.

Lattebusche Two Organic Black Pepper is a semi-hard cheese produced at the dairy La Genzianella "in Padola di Comelico Superiore (BL), at an altitude of over 1200m. The raw material used for its production is the milk collected in the territories of Comelico, a green and uncontaminated valley of the Dolomites. There its peculiarity is that of combining the intensity of goat's milk with the sweetness of cow's milk, both strictly organic. To these is added the spicy note of black peppercorns, a spicy touch that completes the complex of aromatic notes of this cheese, making it unique.

Lattebusche Asiago PDO Seasoned is the historic hard cheese Asiago, with small scattered holes and medium size. The chewing consistency is firm, even if it is rather soluble. The flavor is intense, with pungent notes, and the aroma recalls hints of dried fruit and butter.

Lattebusche Organic Caciotta with chili is a soft cheese produced at the dairy '' La Genzianella "' of Padola di Comelico Superiore (BL), at over 1200m above sea level. The raw material used for his production is the milk collected in the territories of Comelico, a green and uncontaminated valley of the Dolomites. Made with organic mountain milk, is a short-aged cheese that stands out for the contrast between the taste delicate of its soft texture, with hints of yogurt and butter, and the spicy notes of red pepper.

Lattebusche Grana Padano PDO is a hard, cooked and slow-ripening cheese. He comes produced in the factory of San Pietro in Gu (PD), with local milk, and is marked with the initials PD704.

Lattebusche Zumelle cheese is a soft, semi-cooked cheese. It is characterized by a straw color faint and with few and irregular holes. Sweet to the taste, it has lactic and yogurt aromas.

Lattebusche Montasio PDO cheese is a hard and compact cheese. Matured over 60 days, it has a soft and delicate flavor reminiscent of the milk from which it is produced. Pasta has a characteristic holes, with small eyes, regular and shiny inside. Naturally lactose-free, natural consequence of the typical manufacturing process with which the cheese in question is obtained. The Montasio DOP Lattebusche can also boast the denomination "Product of the Mountain", as the area of origin of the milk with which it is made, as well as the production and maturing site, yes found in mountain municipalities. In addition to the disk, the Montasio DOP "Product of the Mountain" Lattebusche is recognizable by the initials "PDM" impressed on the side, near the identification code of the "BL 502" factory.

Lattebusche Organic Caciotta with chives is a soft cheese produced at the dairy "La Genzianella "in Padola di Comelico Superiore (BL), at an altitude of over 1200m. The raw material used for its production is the milk collected in the territories of Comelico, a green and uncontaminated valley of the Dolomites. Short-aged cheese, it is characterized by the perfect combination of the freshness of the organic milk of mountain and the aromatic notes of chives.

Lattebusche Pennanera cheese, a soft semi-cooked cheese, takes up an old recipe from Venetian dairy tradition, the processing of which still requires a high level of manual skill and where it results the skill of the dairyman in the choice of cooking times and temperatures is still decisive.

Lattebusche Campon cheese is a soft, semi-cooked cheese. It is characterized by a straw color faint and with few and irregular holes. Sweet to the taste, it has lactic and yogurt aromas.

Lattebusche Two Organic Milks is a semi-hard cheese produced at the "La Genzianella" dairy in Padola. of Comelico Superiore (BL), at over 1200m above sea level. The raw material used for its production is milk collected in the territories of Comelico, a green and uncontaminated valley of the Dolomites. Its peculiarity is that of combining the intensity of goat's milk with the sweetness of cow's milk, both strictly organic. The result is a cheese with a sweet flavor, characterized by a strong and persistent after taste.

Lattebusche Asiago Fresco PDO Black Crust is a soft, semi-cooked, white or white cheese slightly straw yellow, with marked and irregular holes. The flavor is intense, with pungent notes, and the aroma recalls hints of dried fruit and butter. The distinctive black crust characterizes its external appearance.