The low temperatures of the winter season and the abundance of fat in the milk due to its seasonal characteristics meant that during the colder months lean cheeses were produced using skimmed milk, which did not contain any cream for butter production. This is what normally happened in the past according to country traditions, except in certain special periods during the winter season. In fact, just before the Christmas festivities, farming families produced a little cheese with full-fat milk, not skimmed, both to provide themselves with a really special product at that time of year and also because the milk produced was particularly rich and the low temperatures allowed for an optimal maturation and conservation of such an unusual cheese, also in its production. Thus was obtained the “Angel’s” or “Angelic” cheese and its name derived not only from its production being in proximity to the religious celebrations but also its appearance of purity, thanks to its soft covering with a layer of very soft white mould. In fact, the latter would only develop at low temperatures, as opposed to the cheese produced in hotter periods which developed the normal brown mould.
Nowadays production of Angelico del Grappa is no longer limited to the Christmas period but the care, passion and love for this product have remained intact; the milk used is enriched by the addition of fine white moulds, in order to grant not only its distinctive sweet and harmonious taste but to give it its unique white ‘coating’ which makes it stand out.
Angelico del Grappa is a table cheese with soft texture and crust with a velvety white finish typical of the Mount Grappa region. It is white, homogenous with light holes and its rind is covered in a natural white velvety layer. Sweet and delicate, it evokes the real taste of milk.