We met Christian Roldo, manager of Agricansiglio, and he guided us in a tour of the caves Grotte del Caglieron, in Fregona, in Treviso province, where he matures his cheeses.

The cheese Grotte del Caglieron is made with raw cow’s milk from the mountain: “We use only the milk of a few selected barns in the mountain area of the Cansiglio Highland and the Prealpi Trevigiane” told us Christian. The cheese matures in the dairy for 10-15 days until it develops the rind, then it continues its maturing process for about 60 days in the caves.

The paste is straw yellow in colour, with small to medium irregular eyes, elastic, humid and melting. The cheese has an intense aroma of cooked butter, yogurt, wet wood, fermented and with mineral notes. In the mouth is dolce, slightly acidic and tasty.

Grotte del Caglieron are a group of caves of both natural and artificial origins. The natural one is a deep cave carved by the Caglieron creek, with high waterfalls. On the wall of the natural cave is possible to see the artificial ones, digged during the XVI century in order to mine the sandstone known as “pietra dolza” – or soft stone – used to build the palaces of Vittorio Veneto and its surroundings.