A historic mountain hut in Vallarsa, which has always been used by the people of Valladolid, today it is mounted and produces its own dairy products.
From mid-June to the end of September, the mountain hut teems with life, with the managers bringing the cows to the pasture, which can then graze freely and eat the fresh mountain grasses. All the flavour of the high altitudes is found in the cheese produced, in the creamy butter and in other milk derivatives.
STRENGTH
The pasture and the possibility of letting the cows graze all day, even at night; the processing of Nostrano cheese is still what it used to be.
