Up until the nineteen fifties, each dairyman produced his own cheese in small ‘turnarie’ or shared dairies, or, in the summer season, in mountain huts. During production the only person who the producer would entrust with the production of the best possible cheese was the cheese maker. Cheese was not the only product, butter also had a very important role in the local rural economy and for this reason the milk would be skimmed, the evening milk left to rest in special recipients, and the same for the fresh morning milk. The cheese maker’s job was very hard as he had to begin skimming the evening’s milk in the middle of the night, so that as soon as the morning milk arrived it could also be skimmed and cheese preparation could begin as soon as possible.

In some cases however, the cheese maker didn’t skim the milk completely, which resulted in a cheese which was richer, higher in fat and definitely more tasty. This production was jealously guarded and the longer than usual maturation produced a real delicacy. This high quality product would be offered, or if necessary given as a gift, to people of high social standing such as the doctor, brokers, and certainly the local priest, who in those days in addition to his spiritual role also held a more practical role, being one of the few people able to read and write and therefore help the farmers out with contracts or other complicated matters. In time this cheese was identified with those people of high standing who it was usually reserved for, and was jokingly nicknamed “Preton” or priest’s cheese. Preton is an intensely flavoured cheese which recalls the authentic flavours of the home cooking of past times, it satisfies the tastes of the most demanding connoisseur, now no longer restricted to the elite but available to anyone able to appreciate a product of rare quality.


Table cheese made from cow’s milk.

Cow’s milk, milk enzymes, salt, rennet, lysozyme E1105 (natural protein from egg extract). 
Non edible rind.

Light coloured straw yellow dough, scattered small holes.  Rough thick rind.

Intense pleasant flavour.

Maturation takes between 80 and 150 days.

Physical characteristics
Cylindrical form with flat or slightly convex faces of 20 to 25 cm diameter, height varies from 8 to 10 cm.  Weight from 4 to 5 kg.  Wrapped in straw paper.

Specifications and nutritional information
Water content 40% approx
Fat content total   30% approx
Fat content dry 45% approx
Protein 20% approx
Calorie content 360 Kcal

Microbiological analysis
Staphylococcus aureus <10,000 ufc/g
Escherichia Coli <10,000 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.

Wrapped forms: five layers of twelve forms.

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