**4. Conclusions**

In conclusion, the experimentation demonstrated that the fat of the cheese obtained from stall milk was richer in medium-chain fatty acids. On the other hand, long-chain fatty acids were higher in the cheeses produced from pasture milk. Oleic acid was higher in the case of mountain pasture milk, whereas omega 3 fatty acids were more present in the cheeses produced on low altitude pasture. The content of unsaturated fatty acids and CLAs was always positively influenced by pasture.

The results of the sensory analysis, conducted on winter samples, show that the tasters were not always able to find significant differences. In general, cheeses produced with hay feeding were judged as "sweeter" than cheeses produced with silage feeding. The volatile profile of the F cheese presented higher levels of 2-butanol (fruity aroma) and ethyl capronate (smell of banana, pineapple), which can explain both the higher fruity and sweet perceptions. The results of a triangular test were compared with "cheese volatile organic compound (VOC) analysis"; the obtained chromatogram suggests a possible consistency between the assessments of the tasters and the instrumental data.

**Author Contributions:** Conceptualization, A.S., M.B. and V.Z.; methodology, A.S., M.B. and V.Z.; software, P.F. (Piero Franceschi), P.F. (Paolo Formaggioni), M.M. and M.F.; validation, A.S., M.M., P.F. (Paolo Formaggioni), M.B., G.B. and P.F. (Piero Franceschi); formal analysis, P.F. (Piero Franceschi), P.F. (Paolo Formaggioni), M.M., M.B. and G.B.; investigation, P.F. (Paolo Formaggioni), P.F. (Piero Franceschi), M.M., M.B., A.S., M.F. and G.B..; resources, A.S. and M.B.; data curation, P.F. (Paolo Formaggioni), P.F. (Piero Franceschi), A.S., G.B., V.Z. and M.B.; writing—original draft preparation, P.F. (Paolo Formaggioni), P.F. (Piero Franceschi), M.M., M.B., A.S., M.F., V.Z. and G.B.; writing—review and editing, P.F. (Paolo Formaggioni), P.F. (Piero Franceschi), M.M., M.B., A.S., M.F., V.Z. and G.B.; visualization, P.F. (Paolo Formaggioni), P.F. (Piero Franceschi), M.M., M.B., A.S., M.F., V.Z. and G.B.; supervision, A.S. and M.B.; project administration, A.S., M.B. and V.Z.; funding acquisition, A.S. and M.B. All authors have read and agreed to the published version of the manuscript.

**Funding:** Work carried out with the contribution of the Lombardy Region (Regional Agricultural Program 2007–2009)—TLead institution: Municipality of Vilminore di Scalve (BG); Partner: Scalve Valley Mountain Community (Comunità Montana della Valle di Scalve) and Scalve Social Mountain Dairy (Latteria Sociale Montana di Scalve).

**Conflicts of Interest:** The authors declare that there are no conflicts of interest in this research article.
