GORDON RAMSAY RECIPES

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.

Manuela Soressi

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It is said that it all began when in 1927 a Trentino cheesemaker went to Emilia Romagna to produce cheese and, once he returned home, began to create something very similar. Today Trentingrana is one of the 4 DOP of Trentino, together with Puzzone di Moena, Primiero and Spressa.

It all begins with the care of livestock and the territory, in a circular philosophy in the name of sustainability. Respect for livestock, first of all, which passes through the quality of life and nutrition, strictly GMO-free and without instilates. The landscape is thus protected by the presence of farmers who provide for the mowing of the meadows and the care of the high mountain pastures with important benefits for tourism and the protection of biodiversity. Trentingrana was born here.

Trentingrana processing: how it was born

The moment of pinning
(Photo: C. Carolei)

The milk arrives in the dairies every evening, on time to prepare for the night and bring out the cream. In the morning, early in the morning, the cream is removed and the milk is ready to be processed in the large copper boilers.

The same procedure, the same gestures, the same care are repeated every day, every day. Once in the boilers, the whey from the day before is added to the milk, rich in bacteria that are essential to start the transformation of milk into cheese. The temperature is brought to around 37 degrees and with the thorn, a specific tool of the trade, the curd is broken. Two twin shapes are extracted from each boiler, with steady and safe movements within linen cloths. The forms are placed for a day in plastic molds (in this phase the forms are turned over two or three times) and then in metal molds for two or three days. These are precisely what give the typical rounded shape to Trentingrana!

After two or three days we move on to the brine: here the forms remain to soak for 22-23 days in a solution of water and salt. Because the ingredients of Trentingrana are only three: mountain milk, rennet and salt.

Strange to say, the crucial step in the birth of cheese is the one in which the wheels are left to rest. What is called seasoning it is a crucial step because it defines the organoleptic characteristics which are then perceived by those who taste the cheese. The aromas and flavors are defined precisely in this passage, which normally lasts 22-23 months for Trentingrana.

The novelty, in such a particular and complex year, is the 30-month Trentingrana. A niche product, which will see the birth of only 2,500 wheels this year out of a total of 10 thousand given to the associated consortia, but which in the next few years may reach up to 5,000.

But what happens in those 8 extra months of seasoning? An even more intense bouquet of aromas and flavors, a rich and complex taste that remains balanced. Excellent in the kitchen to combine with a fish or meat carpaccio, in combination with honey or with a few drops of balsamic vinegar, cooked as a waffle in the oven to accompany first courses such as risotto and barley.

The forms of Trentingrana in brine
(Photo: C. Carolei)

The rift

It cannot be cut or opened: the wheel, once the seasoning is complete, "breaks". A process that is done strictly by hand with the typical small knives that are used to cut the grain. But beware, it's not for everyone. To do this, you need to know Trentingrana very well, to know how to "listen" to the movements and cracks that are created as the knives act inside it, until the shape opens and releases its first scents.

The first form of Trentingrana 30 months was split by the expert beater Franco Frattarsi, a Trentingrana consultant for over 40 years, at the end of a long manufacturing process born in the mountains, and which brings flavors, aromas and values to the mountains.

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Trentingrana: the mountain in the heart – Italian Cuisine

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Trentingrana, the secrets of production and the new 30 months – Italian Cuisine

It is said that it all began when in 1927 a Trentino cheesemaker went to Emilia Romagna to produce cheese and, once he returned home, began to create something very similar. Today Trentingrana is one of the 4 DOP of Trentino, together with Puzzone di Moena, Primiero and Spressa.