The history of cheese is five thousand years old: it has its origins in that moment when man discovered the coagulation properties of milk. The Sumerians were already making use of these qualities to produce cheeses, ricottas and yoghurt. In 1300 cheeses were already on sale at Treviso market, fresh and mature, sweet and savoury, made with goat’s milk or cow’s milk;  they came from the mountains and the plains. In order to make a good cheese you need good quality milk, just like the milk produced throughout the Veneto by cows nourished by the grass of the fragrant mountain pastures, the fertile hills and the well-watered meadows of the plains. Equally important is the experience of the dairyman combined with the traditional production techniques, which vary according to the environment. The milk produced by the dairies of our area is transformed into a vast range of renowned dairy products.  In each one of these is an exquisiteness which owes itself to the combination of certain determining factors such as the hay, the milk and the mountain air. 

“Latteria” cheese for example is one of the most typical cheeses of our Region, and it was created thanks to the goodness of the pastures and the mountain air.  It gets its name from “Latteria Turnarie” (Turnarie Dairies), which at the end of the last century, substituted the dairy companies and family dairies.  It is a semi-hard cheese which is ready for consumption after a brief maturation period. Its dough is light coloured with regular holes, a soft delicate taste which, with longer maturation becomes more intense. Our work is aimed at the selection of the most typical and traditional “latteria” in order to provide the consumer with a simple and authentic cheese, whose taste reminds us of our childhood.

The Dolceraggio is exactly that, a typical “latteria” whose most distinctive characteristics are, as you can guess from its name, its simplicity and sweetness. These are properties which render it a cheese appreciated by all, especially the very young.


Table cheese with a soft consistency, produced with cow’s milk.

Cow’s milk, salt, rennet.  Non edible rind.

Soft light straw yellow dough, compact when cut, pasty. Smooth regular straw yellow rind.

Pleasant sweet flavour, typically milky.

Fresh cheese whose maturation may be extended up to 60 days.

Physical characteristics
Cylindrical form with flat faces of 28 to 30 cm diameter, height of 6 to 7 cm.  Weight between 5.5 and 6.5 kg.

Specifications and nutritional information
Water content 45% approx
Fat content total   30% approx
Fat content dry 50% approx
Protein 22% approx
Calorie content 340 Kcal

Microbiological analysis
Staphylococcus aureus <1,000 ufc/g
Escherichia Coli <1,000 ufc/g
Salmonella PP absent in 25 g
Lysteria monocytogenes absent in 25 g

Conservation and storage
Store in a dry cool place.

Transport temperature
Must be transported at a temperature between +4° and +12° C.

Loose forms: four layers of eight forms. 
Boxed: seven layers of six boxes.

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