The auction of the cheeses of Val di Sole, in Trentino, is an annual race to the finish for the best malga cheeses. Castel Caldes hosted the 2022 edition in recent days. 21 cheeses aged between 1 and 16 years were auctioned, produced by as many dairy farms of the Valli di Sole and Rabbi and other Trentino valleys, and brought to seasoning by Adriano Dalpez, expert refiner: a special professional figure particularly competent to bring the product, after the production phase, to a superior quality and exclusive taste through maturation. An authentic art that requires a profound knowledge of cheese, its distinctive flavors, its organoleptic characteristics, its behavior in different temperature and humidity conditions. The various types of cheese were purchased for a minimum of 180 euros and a maximum of 520 euros for a semi-cooked lean raw milk of 8 kilograms and 510 grams of 2018 (more than 60 euros per kilogram), produced by the Strino hut, located at an elevation of 1937 meters in the upper valley of Sole. Several renowned chefs attended the auction, including Raffaele Alajmo, owner of "Le Calandre" in Sarmeola di Rubano (Padua), which has held three Michelin stars since 2002.
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