From our soil, from our passion
A regional and unique gastronomic experience, between nature and tradition
Alpe del Garda
In the Municipality of Tremosine on Lake Garda, nestled between deciduous spots and lush green pine forests from which sprout spires of Dolomite rocks, in 1980. a group of animal breeders and mountaineers gave life to a small agricultural Co-operative where they built a dairy, in order to transform the milk produced by the existing cattle into regional Agritourism Activities.
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Formagella Tremosine
The Formagella Tremosine brand excels among Alpe del Garda's cheeses, whose taste expresses the freshness of a product made according to the local tradition, enhanced by the peculiarity of the mountain milk, whose aromas are always ready to be rediscovered.
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Seasoned Formagella
Black truffle, olives, wild garlic, chilli, plums and pepper are the ingredients that make up the range of the Seasoned Formagella of Tremosine. The smoked variants are achieved through a process of smoking that takes place during the last days of curing, shortly before they are placed on the market for sale.
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Formagella without lactose
This typical cheese was especially created for the purpose of delighting those with a taste for the famous Formagella of Tremosine, even those people who are lactose intolerant. It is a product that maintains all the characteristics of the classical Formagella despite the soc-called absence of lactose.
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Garda
The typical cheese of Tremosine on Lake Garda. Produced using the skimmed milk exclusively taken from the Swiss Brown bovine breed which is only raised at the Alpe del Garda Agritourism Activity. It has a straw-yellow colour and an average aging time of 12 months.
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Garda Reserve
Produced using the skimmed milk exclusively taken from the Swiss Brown bovine breed which is only raised at the Alpe del Garda Agritourism Activity. The Reserve selection may appear to be a minimum of 24 months old; however, it can reach an even higher maturing age.
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Lattecrudo
The traditionality of this cheese is linked to the particular transformation technique that has remained unchanged over time, which provides a fundamental quality requirement: the use of fresh unpasteurized milk, from which the name Lattecrudo is derived.
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Cheese in olive oil
The Formagella of Tremosine is cut into cubes of suitable size, put into glass jars along with additional spices and covered entirely with extra virgin olive oil from the Lake Garda area. It rests here for a few days so that the taste of the cheese becomes amalgamated with that of spices and is further enriched by the scents of the Garda Olive Oil.
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Cheese tortellini
The fresh pasta tortellini are characterized by a generous filling obtained by wisely mixing the Alpe del Garda cheeses.
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Agritourism Activity
Come and try our traditional menu and that of the region, which is characterized by the typical mountain flavours.
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Malga Ciapa
Live the experience of a mountain vacation in one of the most fascinating areas in the region of Alto Garda Park.
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