Graukäse P.A.T.

Lean, fresh or short-aged cheese, with semi-hard paste. From cheese of the poor to excellent product of the territory. Once to produce it, the families of Pusteria had to wait to have the milk already skimmed, that is, squeezed as much as possible from the fat that gave life to the butter. The grayness from which it takes its name was given by molds, caused by placing pieces of mushroom. It is a Slow Food Presidium.