New (good) news for the "Cheese lover": the first vintage of Trentingrana Dop Aged 30 months has arrived. The long refinement enhances the intense aroma and the strong but never too savory flavor of this cheese completely natural, made only with mountain milk, salt and rennet, and processed in the traditional way in 17 dairies social networks of Trentino. A limited edition excellence, perfect for embellishing the party table or for a gourmet gift: only 2,500 shapes, destined to double over three years.
Typicality, naturalness and craftsmanship
Trentingrana is the tastiest and most genuine expression of the supply chain Trentino dairy, because half of all is destined for this fine cheese cow milk produced in this province. A quality fresh milk, which comes from 700 breeders, attentive to the well-being of their cows (mostly alpine browns), which are fed only with hay (obtained from mountain herbs and flowers) and with rigid feed GMO free, without resorting to silage. The milk is collected every day of the year and also on cheese is produced every day, but only once, combining that of morning milking to that collected the previous evening, left to rest in the dairy all night and deprived of the cream that emerged in the meantime. The origin and territoriality of Trentingrana are guaranteed by the Trentino Quality Mark, well evident on the new packaged cheese packs o grated (obtained only from whole wheels) which is sold in shops and in modern distribution. Instead, the control of the production chain is ensured by complete traceability, “From the mountain to the table", And by the rigorous controls that are carried out in all production phases.
Trentino milk, Emilian technique
The production of Trentingrana is conducted according to the rules specified in the specification of the Dop, according to a technique imported from Emilia, but each cheesemaker puts his own personal touch, in particular when the curd is broken, which must be done with mastery, at the right time and in order to obtain grains as large as those of corn. Then the curd is transferred into molds, pressed to eliminate the serum of milk and left to dry. After 48 hours the molds are ready to be placed in a solution of water and salt, in which approximately 20 days will remain. And it is only from this moment that the Trentingrana is ready to face the seasoning, which lasts from 18 to 30 months, during which it is turned and brushed, cared for and checked to verify that the refinement is proceeding properly correct. At the end of maturation, a wheel weighs about 36 kg and contains well inside 500 liters of milk. Also for this reason Trentingrana is a nutritionally noble food, rich in calcium, proteins and vitamins (in particular A and D) and naturally lactose-free.
All the flavor of the mountain
The use of mountain milk, the nutrition of cattle and the processing technique also make a difference in the mouth they give stand out at the Trentingrana perfumes herbaceous and an intense flavor with a pleasant soft base note. The intense aroma, the taste in perfect balance between flavor and sweetness, and the typical grain of his pasta make Trentingrana a ideal cheese throughout the meal. But they also make it an ingredient versatile in the kitchen, especially in fillings and fillings, quiches and savory pies. Grated gives character to the first courses dishes, like risotto and pasta, and surprises in unusual recipes, such as sweet strudel, biscuits and savory puddings.
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