Formaggio di Malga

~150 g

¥ 1,275 ¥ 1,377 incl. tax

Only 1 left in stock

Limited Stock Available! Artisanal Cheese Made by Hand in the Asiago Plateau
Formaggio di Malga is a precious artisanal cheeses made by Malga di Zebio, located on the Asiago plateau in the Veneto region. Located near the summit of Mount Zebio, from which the factory takes its name, this small producer still carries out all the processes by hand, with only one type of cheese, Formaggio di Malga, being produced in three different ripening periods. The cheese is made the old-fashioned way, using copper pots to process the milk and wooden molds to shape and mature the curds, which is hard to find today with the spread of machine work. The cheese we have imported is aged for about four months using milk from cows grazing on grass at altitudes above 1,800 m from June to August. The dough is a dark yellow with brownish tints, with many amino acid crystals and large open cheese eyes. It has distinctive notes of cheese cellar and very rich flavor, which is followed by a nutty aroma that slowly seeps out the more you bite into it. Please try this powerful and deep flavor as a table cheese.

Average nutritional values per 100 g
Kcal: 399
Fat: 31 g
Protein: 30 g

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.

Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.
Our recommendations!
Use it combined with porcini mushrooms, or in slices on a carpaccio.

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