Fattoria Cortese1 Food & Drinks (Producer) Via Rovera, 3 • 36062 Conco, Vicenza
- Certifications DOP and Slow Food
- Locally owned and operated
- Artisanal food producer
“Come sample our wide selected of high quality, traditional cheeses, made exclusively from milk sourced during the summer grazing months, when the pasture imparts flavors and aromas characteristic of the Alpine region.”
We are a small family business located in the village of Conco, located on the breathtaking Asiago Plateau in northeastern Italy focused on the production of quality cheese and meat.
The patriarch of the family, Maurizio, passionately cares for the animals and the pastures, while his children Milady, Davide and Michele manage the production of goods.
All of our animals are raised ethnically and compassionately, as we understand that their wellbeing contributes to a higher quality product.
Since 2006, our company has also operated Malga Verde, a cheese-making facility with the unique advantage of having a relatively low latitude with respect to its location in the Alps. The Malga was completed renovated in the early 2000s and is the only production facility of its kind to receive the coveted CE certification, a stamp of superior quality from the European Union.
Stracchino: Stracchino is a fresh, soft cheese, made with whole milk. It has a silky, creamy texture, and is rich with live lactic cultures, resulting in a fresh, slightly acidic flavor.
Butter: Our creamy homemade butter is made by churching our rich natural cream. It takes on a characteristic pale color due to the pasture during the cow's summer grazing period.
Caciotta: A delicate cheese enjoyed by the slice, Caciotta is produced with pasteurized whole milk. It can be eaten as a young cheese, when it has a fresh and delicate flavor, or aged for a longer period for those who prefer a more distinguished flavor.
Caciotta Aromatizzata: Like traditional Caciotta, but flavored with either black pepper, chili flakes, cumin, or rosemary. A must try!
Fior di Latte: This sweet, delicate cheese is made with pasteurized whole milk and shares the same base as the famous Asiago cheese. The small forms of cheese, weighing only a few kilograms, allow for a quick aging process of only 15-20 days.
Malga Verde: Sharing its name with our company, this cheese is made with raw, whole milk. The Malga Verde has an aging process of at least a month, with a stronger flavor deriving from a longer curing period. It has a distinctive, sour flavor typical of raw milk with an aftertaste of characteristic mountain herbs.
Asiago D.O.P: Asiago is a typical Italian cheese with the national "Protected Designation of Origin" distinction, signifying the cheese adheres to strict guidelines of tradition and origin. Asiago's rind is printed with "Product of the Mountain", an additional distinction certifying that the cheese was produced and aged in a high altitude. The cheese is produced with pasteurized whole milk and is aged for at least 30 days. The cheese has a delicate and sweet flavor, is rich in protein, and is balanced with fat, minerals, and vitamins. The result is a soft and creamy with characteristic marks and irregularities.
Asiago Mezzano D.O.P: Asiago Mezzano has the same distinctions as Asiago D.O.P, but is made with raw milk that has been partially skimmed. It is aged between 4 and 6 months and possesses a strong, savory flavor. The result is a compact cheese, golden in color, with visible holes of varying size.
Asiago Stravecchio D.O.P: With the same distinctions as the other Asiago varieties, Asiago Stravecchio has a notably longer aging period of between 15 and 20 months, allowing it to develop a firm, savory, and delicately spicy flavor. The result is a very compact, hard cheese with small holes and a characteristic deep yellow color.
Asiago Vecchio D.O.P: Literally, "aged Asiago", this cheese also has the Protected Designation of Origin distinction. It is made from partially-skimmed raw milk aged for a period of 8 to 12 months, resulting in a semi-hard cheese with a distinguished, strong flavor.
Pressato a latte crudo: This cheese is created following the same basic process as the Asiago D.O.P, but with a key distinction of using raw, unpasteurized milk. The result is a soft cheese with a stronger, more pronounced flavor.
Tosella: Tosella is a fresh, soft cheese produced from pasteurized whole milk. When served, it is cut into thick slices and salted. It can be eaten either raw or cooked, resulting in a cheesy alternative to steak!
Ricotta: Ricotta is an Italian specialty made with a whole milk compost, resulting in a creamy paste characterized by its sweet, extremely fresh taste. It is extremely versatile, and can be used in a variety of sweet and savory recipes.
Yogurt: Our yogurt is produced by fermenting our milk with live lactic cultures, resulting in a creamy texture and slightly acidic flavor. Try it on its own or with peach jam, pears, berries or hazelnuts!
Sopressa: Sopressa is a cured meat produced from minced pork characterized by its soft texture and intense flavor.
Salame: Like Sopressa, Salame is a produced from minded pork. It is smaller than Sopressa, and therefore has a shorter aging process and a characteristically compact texture.
Pancetta: Pancetta is produced with lean pork meat and is seasoned with salt, pepper, cinnamon, and cloves prior to the aging process. The result is a very soft texture with a delicate taste.
Rivestiti: Rivestiti is a unique sausage with a base of whole pieces of pork covered with ground beef. The aging process brings out intense natural flavors and produces a soft texture.
Fattoria Cortese was born from the desire to share the exceptional products of our region, Veneto, while protecting our local traditions that today are becoming increasingly rare. Our philosophy is quality over quantity, which is reflected in our relatively small production of goods. Our products are also completely natural, without dyes or preservatives, allowing us to ensure the integrity of our products are upheld from production to sale.
Unlike traditional cheese producers in the Alpine region, who tend to have a limited range of products due to their remote, off-the-grid facilities, we place a greater emphasis on responsible innovation. This allows us to be more daring than our competitors, focusing on new products such as soft cheese and yogurt.
Fattoria Cortese is conveniently located nearby the following cities and sites:
The Asiago Plateau: This sub-Alpine region shares its name with the famous Asiago cheese, which was born here. During World War II, the area was an active war zone, being the border between the Kingdom of Italy and the Austro-Hungarian. Today, you can visit various military cemeteries, military fortresses built to defend the border, the Military Shrine of Asiago (which contains the bones of over 55,000 soldiers), and the Museum of the Great War.
Bassano del Grappa (16 km/ 10 miles): The city was born on the banks of the Brenta River, downstream from Mt. Grappa. The city is famous for its Ponte degli Alpini, designed by Andrea Palladio, and was an important site of conflict during World War II.
Marostica (12.5 km/ 8 miles): A typical village famous for the Scala Castle, which was built in 1312, and for the unique life-sized chess tournament with living characters.
Vicenza (40 km/ 24 miles): The capital of the region, Vicenza is a UNESCO World Heritage City. It was made famous by architect Andrea Palladio, who designed several important buildings including the Basilica in the Piazza dei Signori and the Teatro Olimpico (the first indoor theatre of the modern era).