This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

Grasso d'Alpe

Old fashioned cow's milk cheese

Grasso d'Alpe

Produced in the alpine regions of Piedmont and Lombardy, this traditional, straw-coloured cheese made from exclusively from a single milking of cows grazed over 1500m, before being aged for at least 60 days. Now designated PAT, it was first documented in the year 999 and is considered the ancestor of the better known Bettelmatt DOP. Buttery, herby and delicate, it's often used in a mixed cheese fonduta d'Alpeggio ('mountain meadow fondue').

It's become something of a niche cheese, and often bears the name of its origin: two of the best are Grasso d'Alpe Veglia or Grasso d'Alpe Buscagna.

Cheeses & Dairy Products



Text © Dana Facaros & Michael Pauls

Image by Marco