Parco Regionale della Grigna Settentrionale

Obtained from goat's or cow's milk, it derives from a simple processing: after adding rennet to raw milk, the curd is left settling for at least 12 hours, so that it becomes acid enough. Afterwards, the product is extracted, left draining, salted, and processed.
Besides the traditional fresh goat cheese, in Valsassina the "long maturation" variety is produced, with a more intense and spicy taste.
Mature goat cheese is often preserved in oil and eaten with a slice of buck wheat polenta.