Typical Cheeses of Primiero Trentino Dolomites

Imagine the scent of fresh mountain grass, the distant ring of cowbells, and the authentic taste of a thousand-year-old tradition. Welcome to the heart of Italian flavor: today we take you on a journey to discover the typical cheeses of Primiero and Trentino, a gastronomic heritage that we at Hotel Mirabello love to share with our international guests.

Trentino is not just a destination for hikers and skiers; it is a true "foodie" paradise. Here, the art of cheesemaking is born from a pristine environment where mountain milk becomes a masterpiece of flavor. The biodiversity of the Alpine pastures-rich in aromatic herbs and rare flowers-gives the cheese organic notes that are impossible to replicate anywhere else in the world.

From the Fiemme Valley to the jagged peaks of the Dolomites, every corner of our province boasts a specialty. But where are the true hidden gems? To find them, you must head to the Alpine summer farms (Malghe) or visit the historic shops in the mountain villages. Choosing a Trentino cheese means supporting a transparent, "zero-mile" supply chain made of small-scale farmers and master cheesemakers using traditional natural rennet.

If Trentino is the land of milk, the Primiero Valley is its crown jewel. Protected by the majestic Pale di San Martino (a UNESCO World Heritage site), this valley has preserved artisanal techniques that make its products world-class. Here, the bond between humans, animals, and nature is tangible in every bite: a perfect balance of sweetness and character.

The Caseificio Sociale di Primiero is the local institution that gathers the milk from over 60 local farmers. A visit to their shop is a "must" for anyone staying at Hotel Mirabello. There, you can discover:

• Stagionato di Primiero: Aged cheese with notes of dried fruit and hay.

• Stadiante: A firm, flavorful cheese perfect for connoisseurs.

• Mezzano: The king of Dolomites appetizers.

For true cheese lovers, the Dolomites Cheese Road is the ultimate itinerary. This route connects the valleys of Primiero, Fiemme, and Fassa, highlighting the best farms and tasting spots. Following this path, you can join events like "Dolomiti Cheese and Wine" or visit the stables at dawn to witness the milking process firsthand.

Don't just call it butter. Botiro di Malga is a Slow Food Presidium and represents the essence of Alpine summer. Produced exclusively with cream from high-altitude farms during the grazing season, it stands out for its intense yellow color-a natural result of the flowers eaten by the cows. It is a rare, precious product that we proudly serve at our gourmet breakfasts at Hotel Mirabello.

If there is one product that defines our valley, it is Tosella del Primiero. It is a fresh cheese that undergoes no salting or aging. It must be eaten very fresh, ideally within a few days of production. Chef's Tiziano Tip from Hotel Mirabello: Cut the Tosella into thick slices and sear it in a pan with a knob of butter until it becomes golden and stringy. Serve it with a side of cornmeal polenta and a glass of Teroldego wine for an authentic Dolomites experience.

The best place is the Caseificio Sociale di Primiero shop, but during summer, you can buy it directly from the "Malghe" along the hiking trails of the Pale di San Martino.

The traditional way is to sear it in a hot pan (no oil needed, just a bit of butter if you like) for 2 minutes on each side until a crust forms.

Botiro is made from "grass-fed" cows in high altitudes. It has a higher content of Omega-3 and a complex herbal aroma that industrial butter lacks.

Are you ready to fall in love with the flavors of Trentino? At Hotel Mirabello, we turn every meal into a journey through the mountains. From guided tastings to traditional local recipes, we await you to show you why Primiero is the most beloved "cheese valley" in the Dolomites.

Ready to explore the taste of the Dolomites?