For various years now the ancient tradition of making goat’s milk cheeses has come into favour again, using the goat’s milk that up until the 1970’s was typical of the Val di Fiemme area.
Today in the Cavalese area fresh and aged goat’s milk cheese are made. Their characteristic flavours vary according to the aging period. They are also produced in an original, single “di fossa” version (aged in a pit), called Fiemmaz de Foss.
Excellent with local honey and jams, this cheese is the undisputed star of the event Desmontegada de le Caore, held in September, when Cavalese celebrates the return of the goat herds from the summer mountain pastures.