From Mount Baldo to Cadore and from the famous Asiago to Castel, every village in the Venetian mountains offers an exquisite range of cheeses. In some areas, the practice of fashioning the high mountain pastures to expand grazing is still upheld after centuries. In these areas, the cows graze freely and their milk gives the cheese a natural flavour that you can try for yourself by stopping off at a 'malga' (shepherd's hut). At Valbelluna, in Agordino or even on the Lasseni Mounts, there are plenty of shepherd's huts that make for good rest stops.
Grana Padano appears in more or less every popular recipe.© Brent HOfacker / 123RF
The Venetian region produces excellent soft cheeses such as ricotta and goats cheese.© Tetiana Vitsenko / 123RF
The large variety of Venetian cheese means there is a recipe to suit every taste.© Heinz Leitner / 123RF
Cheeses are the principal ingredients in many dishes.© lsantilli / 123RF
There are numerous receipes using cheeses typical of Venice, especially in the northern part of the region.© Olha Afanasieva / 123RF