Cavalese’s Goat Cheese

 In recent years, there has been a resurgence in the production of goat cheese, which was widespread in the Fiemme Valley until the Seventies. Today, Cavalese is the home to fresh and aged goat cheese, with its characteristic flavour enhanced by an aging process. They are also available in an original version “di fossa” called Fiemmaz de Foss.

An excellent cheese, best enjoyed with local honey and jams, and an undisputed star of the Desmontegada de le Caore (decent of the goats), the September event in Cavalese to celebrate the return of the goats from the summer pastures.