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In Italy, dairies located high up in the mountains are collectively called ‘malghe’ (singular: Malga). Many malghe are only inhabited during the summer months, when farmers take their herds up to graze on the rich, green pastures that spring up after the winter snow thaws. The cheeses made in malghe during the summer months are highly prized.
Along the Dolomites Cheese Route in Trentino, there are around 100 Malghe, many of which are only open and accessible certain months of the year. Malga Canali however is open all year round and the resident cheese-maker, Giovanna (Gianna for short), welcomes guests to her tiny restaurant where she serves up products she’s made on the farm.