The origins of Latteria Tre Cime date back to the end of the 1800s. Today it is a cooperative that collects the milk of Alta Val Pusteria from 180 member farms, from a total of 2,500 cows fed with untreated forage from the region, and ensuring a unique flavour. The raw material is processed by the Schwarz method of cold milk creaming. The production range is rich and tasty: cream, butter, milk, yogurt, and cheese, including Dobbiaco; caciotta; fontal; Ortus with tomato and garlic; Diavolo with pepper and chilli; Bacchus with red wine; and a very fragrant herb cheese.

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