A typical mountain pasture cheese that passes on ancient knowledge, with mountain scents reminiscent of the flavors of yesteryear.
This cheese, dialectally called “Nostrà del Maniva” (made in our neck of the woods), is made from raw milk and retains all the typical flavors of the alpine pasture much sought after by connoisseurs.
The scents are those of the mountains, where the aromas of flowers and grass reign, bringing to life on the palate the flavors of the past, of tradition andpeasant culture.
Maniva cheese is a typical aged mountain pasture cheese that passes on traditional flavors; it recalls intense aromas that never tire. 100% natural: without any kind of preservatives or dyes, straight from the high altitude in the mountains. The amount of saffron present in our local Maniva is minimal. On the aromatic and taste level it does not invalidly affect but moreover serves to impart the classic intense straw color that turns golden as it ages.
One might think that all the cheeses in the area are not the same but similar, but tasting Maniva, one finds that it is very different in flavor and texture.
A cheese to be enjoyed plain or grated over pasta to savor its full flavor. When drinking it, a classic Garda red, Groppello or the more emblazoned Simut pair perfectly.
Mountain pasture maniva: origin, differences and how to taste it
What is Maniva cheese from alpine pastures and where does it come from?
This is an aged hard cheese typical of Monte Maniva, in the Bagolino-Valle Sabbia (Brescia) area. It is made from raw milk of Bruna Alpina cows, processed in copper cauldrons over a wood fire with a light addition of saffron that gives it its straw color. It is 100 percent natural, with no preservatives or dyes, and is artisanally aged by Silvio and Chiara Zanini (Formaggi TreValli).
It comes in a cylindrical shape; on the palate it releases mountain scents and “flavors of yesteryear,” perfect for those looking for an authentic mountain pasture cheese from Brescia.
How best to enjoy it? Serving ideas and local pairings
Two easy ways: flaked on cutting boards with rustic bread or grated on pastas and soups. For the glass, we recommend local wines: a Groppello del Garda or “Simut” red.
Trick: take it out of the refrigerator 30-40 minutes beforehand, carve the crust and cut it into flakes or cubes. In the kitchen it is perfect for creaming risottos, enriching polenta or gratinating vegetables.
Let it speak: Maniva brings grass, flowers and alpine air to the table.
How is Maniva different from the famous Bagòss?
Maniva is called the “little brother” of Bagòss: it shares the breed of cattle, method and use of saffron, but it is born on the pastures of Mount Maniva and not in the town of Bagolino. In Maniva, saffron is dosed in minimal amounts, used mainly for color, while Bagòss has a more established tradition and larger shapes.
Those looking for true Brescian alpine pasture cheeses will discover in Maniva a more delicate, mountainous flavor profile, ideal both for tasting on its own and for cooking.
How long does Maniva age and when is it born in the alpine pasture?
Maniva di alpeggio is made in summer, with cows grazing on the pastures of Mount Maniva (Valle Sabbia). The wheels are aged in the cellar for different lengths of time: 8-12 months for a sweeter, milkier taste, 18-24 months for intense aromas of dried herbs and dried fruit. The length of time depends on the vintage and size.
To enhance it: let it sit at room temperature 30-40 minutes, cut through the rind and serve it in flakes or cubes to fully enjoy its mountain aromas.
Nutritional values of Maniva alpine cheese
| Mean values | per 100 grams |
|---|---|
| Energy | 398 Kcal |
| Fats | 29 gr |
| Saturated fatty acids | 18g |
| Carbohydrates | 0 gr |
| Sugars | 0 gr |
| Protein | 34 gr |
| Halls | 1.2 g |
| Fibers | 0 gr |
Valerio Del Giudice (verified owner) –
Serietà consegna veloce e ben curata cibo fresco esperienza da rifare
Ambra Bortolani (verified owner) –
Tutto perfetto! Eccellente qualità dei prodotti, spedizione velocissima e imballo impeccabile per mantenerli al fresco. 5 stelle sono poche! Continuate così :)
Mattia Apostoli –
Grazie di cuore Ambra 💚 Che gioia leggere la tua recensione 🌟🌟🌟🌟🌟 e sapere che hai apprezzato la qualità e la cura nell’imballo 📦❄️ Cerchiamo sempre di proteggere al meglio i prodotti per farli arrivare nelle giuste condizioni e soddisfare le attese delle persone ✨. Sapere di esserci riusciti ci dà ancora più carica per continuare a fare sempre meglio 💚 Grazie, a presto 👋
SERGIO GIOVANNI BOZZETTI (verified owner) –
Ho ordinato dei formaggi di Trevalli che già conoscevo . Confezioni perfette, taglio dei formaggi perfetto, imballo molto accurato!
Mattia Apostoli –
Ciao Sergio! Grazie mille per la tua recensione 😊 Felicissimi che i nostri formaggi ti siano arrivati perfetti in ogni dettaglio: taglio, confezione e imballo… qui ce la mettiamo sempre tutta e le tue parole ci danno una super energia (soprattutto in questo periodo pre Natale ne abbiamo molto bisogno eheh) 🥰 A prestissimo, Mattia e Giacomo