{"id":57355,"date":"2021-02-11T10:57:26","date_gmt":"2021-02-11T09:57:26","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/uncategorized\/maniva-di-alpeggio\/"},"modified":"2026-08-29T23:30:14","modified_gmt":"2026-08-29T21:30:14","slug":"maniva-mountain-pasture-cheese","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/en\/shop\/aged-cheeses\/maniva-mountain-pasture-cheese\/","title":{"rendered":"Maniva aged mountain pasture cheese 0.5 Kg"},"content":{"rendered":"\n
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A typical mountain pasture cheese that passes on ancient knowledge, with mountain scents reminiscent of the flavors of yesteryear.<\/h3>\n\n\n\n

This cheese, dialectally called “Nostr\u00e0 del Maniva”<\/strong> (made in our neck of the woods), is made from raw milk<\/strong> and retains all the typical flavors of the alpine pasture much sought after by connoisseurs<\/strong>.<\/p>\n\n\n\n

The scents are those of the mountains,<\/strong> where the aromas of flowers and grass<\/strong> reign, bringing to life on the palate the flavors<\/strong> of the past<\/strong>, of tradition<\/strong> andpeasant culture<\/strong>.<\/p>\n\n\n

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Maniva cheese is a typical aged mountain pasture cheese<\/strong> 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. <\/strong>The amount of<\/strong> saffron<\/strong> present in our local Maniva is minimal<\/strong>. On the aromatic and taste level it does not invalidly affect but moreover serves to impart the classic intense straw color<\/strong> that turns golden as it ages. <\/p>\n<\/div>\n\n\n\n

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One might think that all the cheeses in the area are not the same but similar, but tasting Maniva<\/strong>, one finds that it is very different in flavor and texture<\/strong>.<\/p>\n\n\n\n

A cheese to be enjoyed plain<\/strong> or grated over pasta<\/strong> to savor its full flavor. When drinking it,<\/strong> a classic Garda red, Groppello<\/a> or the more emblazoned Simut<\/a> pair perfectly.<\/p>\n<\/div>\n<\/div>\n\n

Mountain pasture maniva: origin, differences and how to taste it<\/h4>\n\n
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What is Maniva cheese from alpine pastures and where does it come from?<\/summary>\n

This is an aged hard cheese typical of Monte Maniva<\/strong>, in the Bagolino-Valle Sabbia (Brescia) area. It is made from raw milk<\/em> of Bruna Alpina cows, processed in copper cauldrons over a wood fire with a light<\/em> 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.<\/p>\n<\/details>\n\n\n\n

How best to enjoy it? Serving ideas and local pairings <\/summary>\n

Two easy ways<\/strong>: flaked on cutting boards with rustic bread or grated<\/em> 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<\/em>: Maniva brings grass, flowers and alpine air to the table.<\/p>\n<\/details>\n<\/div>\n\n\n\n

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How is Maniva different from the famous Bag\u00f2ss?<\/summary>\n

Maniva is called the “little brother” of Bag\u00f2ss: it shares the breed of cattle, method and use of saffron<\/strong>, but it is born on the pastures of Mount Maniva<\/em> and not in the town of Bagolino. In Maniva, saffron is dosed in minimal<\/em> amounts, used mainly for color, while Bag\u00f2ss has a more established tradition and larger shapes.Those looking for true Brescian alpine pasture cheeses<\/em> will discover in Maniva a more delicate, mountainous flavor profile, ideal both for tasting on its own and for cooking. <\/p>\n<\/details>\n\n\n\n

How long does Maniva age and when is it born in the alpine pasture?<\/summary>\n

Maniva di alpeggio<\/strong> 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<\/em>: 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. <\/p>\n<\/details>\n<\/div>\n<\/div>\n\n

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Nutritional values of Maniva alpine cheese<\/h4>\n\n\n\n
Mean values<\/th>per 100 grams<\/th><\/tr><\/thead>
Energy<\/td>398 Kcal<\/td><\/tr>
Fats<\/td>29 gr<\/td><\/tr>
Saturated fatty acids<\/td>18g<\/td><\/tr>
Carbohydrates<\/td>0 gr<\/td><\/tr>
Sugars<\/td>0 gr<\/td><\/tr>
Protein<\/td>34 gr<\/td><\/tr>
Halls<\/td>1.2 g<\/td><\/tr>
Fibers<\/td>0 gr<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The flagship of the Mount Maniva area, a semi-fat <\/strong>, hard<\/strong>, aged cheese made from raw milk of Alpine Brown cows<\/strong> and with the addition of saffron<\/strong>.<\/p>\n

It isthis addition that makes Maniva cheese similar to the famous Bag\u00f2ss cheese (both in breed of cattle, method of production and organoleptic characteristics) so much so that it is called the “Little Brother<\/strong>” of Bag\u00f2ss<\/strong><\/span>.<\/span><\/p>\n

This cheese takes its name from Mount Maniva,<\/strong> which is located in the province of Brescia, specifically in the area of Bagolino<\/strong>, where most of the mountain pastures of Brescia<\/strong> are found.<\/span> A typical cheese that is unique, tasty and special,<\/strong> produced with passion<\/strong> and aged by Silvio and Chiara Zanini with great care. <\/strong><\/span><\/p>\n

It is cylindrical in shape, with an outwardly convex heel and flat faces<\/strong>.<\/span><\/p>\n

<\/i>A typical mountain pasture<\/strong> cheese with unique aromas and flavors<\/strong>.
<\/i>100% natural<\/strong>, made in the traditional way with a copper pot over a wood fire.
<\/span><\/i>“Little brother” of Bag\u00f2ss cheese<\/strong>.<\/span><\/p>\n

Sold<\/strong> and vacuum-packed, weighing about 500 grams.<\/p>\n","protected":false},"featured_media":52273,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true},"product_brand":[],"product_cat":[1122],"product_tag":[],"class_list":["post-57355","product","type-product","status-publish","has-post-thumbnail","product_cat-aged-cheeses","pa_origine-bagolino","pa_tipologia-formaggio-cows-milk-cheeses","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"\nManiva Matured Cheese from Alpine Pastures | For sale online<\/title>\n<meta name=\"description\" content=\"A typical aged mountain pasture cheese that retains the scent of milk and grass. 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