TRENTINGRANA

Milk, salt,
rennet
and respect.

TRENTINGRANA IS A CHEESE PRODUCED IN THE ALPINE AND LOWER ALPINE VALLEYS OF TRENTINO ACCORDING TO TRADITION, THE RHYTHMS OF THE SEASONS AND RESPECT FOR NATURE. PERHAPS THIS IS WHY ITS CHARACTERISTICS ARE SO UNIQUE, LIKE ITS SPECIAL FRAGRANCE, AROMA, BALANCED TASTE AND UNMISTAKABLE SWEETNESS, MAKING IT A CHEESE FOR THE WHOLE MEAL THAT CAN BE ENJOYED BY EVERYONE. 

A PDO
cheese

Trentingrana is a Protected Designation of Origin cheese, belonging to the Consorzio di Tutela Grana Padano. In addition to the PDO regulations, we have also chosen to follow a specific regulation that sets voluntary quality standards to make our cheese a true product of excellence. Strong of this and the mountain characteristics of the production area, it has been recognised as having territorial specificity and as a result the word “Trentino” can be proudly printed on all wheels.

Why
is it so special?

For the rebels who make it
For the quality of the raw material
For artisanal production
For its slow pace
For its recognised quality

For the rebels who make it

Trentingrana is the result of the dedication and daily commitment of 16 Trentino cooperative dairies. 

For the quality of the raw material

It is only made with mountain milk from small to medium-sized, family-run farms, where the cows are fed exclusively with fresh grass, hay and NO GMO feed, without using silage. 

For artisanal production

The milk is processed raw according to an artisanal and tradition-conscious production process. Only salt and rennet are added with no additives or preservatives. 

For its slow pace

Trentingrana takes the time it takes. It must rest, age and refine for at least 20 months before all its balanced sweetness can be enjoyed. A few selected wheels can be aged for up to 30 months. 

For its recognised quality

Trentingrana is a Protected Designation of Origin cheese, a territorial specificity defined within the Grana Padano specification and recognised under Italian law.  The Qualità Trentino mark is a further guarantee of its typicality and origin from the best dairy tradition of Trentino. 

Loghi_DOP_e_Grana_Padano.png (121 KB)

DISCOVER ALL THE SIZES

Trentingrana Premium Quality
Available at the deli counter or vacuum packed in approx. 250 g, 350 g and 1 kg pieces
30-month-aged Trentingrana
Available at the deli counter or vacuum packed in approx. 1 kg pieces
Trentingrana from alpine pasture milk
Available at the deli counter
Freshly grated Trentingrana
Available in 100 g bags
Gift wrapping
Elegant cardboard cases, approx. 1 kg pieces
NEW

The most seasoned of the family.

30-month-aged Trentingrana.

ALPINE PASTURE CHEESE

Trentingrana from alpine pasture milk.

A summer tradition, from high altitude pastures. 

A cheese proud to be unique

TRENTINGRANA
30-MONTH-AGED
TRENTINGRANA
TRENTINGRANA
FROM ALPINE PASTURE MILK
Ingredients:

Milk, salt and rennet.

Characteristics:

A Designation of Origin cheese made with raw milk from the province of Trento. Cylindrical shape. Hard, smooth, dark yellow rind. A typically grainy texture that flakes under the pressure of the knife. No eyes. Pleasantly sweet, never sharp flavour. Trentingrana is a cheese suitable for everyone because it is naturally lactose-free due to the natural production process (galactose less than 10 mg/100 g).

Nutrition declaration – Average per 100 g:
Energy
1654 kJ - 398 kcal
Fat
29 g
Of which saturated fat
18 g
Carbohydrates
0 g
Of which sugar
0 g
Salt
1,5 g
Calcium
1165 mg
(145% Nutrient Reference Values)
Phosphorus
690 mg
(99% Nutrient Reference Values)
Certifications and quality:
Ingredients:

Milk, salt and rennet.

Characteristics:

30-month-aged Trentingrana is a prestigious product from highly selected wheels. Excellent to taste, perfect for gifting and ideal use in special recipes. The prolonged ageing accentuates the hints of the herbs and flowers typical of the production area, creating a dry, pleasantly crumbly and grainy cheese with an intense and persistent aroma, a sophisticated bouquet and a rich bold flavour. The colour is slightly more intense than less aged versions. The white dots are tyrosine crystals, an unmistakable sign of the high digestibility of the cheese, especially for the lactose intolerant. 

Nutrition declaration – Average per 100 g:
Energy
1654 kJ – 398 kcal
Fat
29 g
Of wich saturated fat
18 g
Carbohydrates
0 g
Of wich sugar
0 g
Salt
1,5 g
Calcium
1165 mg
(145% Nutrient Reference Values)
Phosphorum
690 mg
(99% Nutrient Reference Values)
Certifications and quality:
Ingredients:

Alpine pasture milk, salt and rennet. 

Characteristics:

Trentingrana made from Alpine pasture milk is a sought-after niche product because the milk used comes only from a few certified summer pastures, from cows grazing in the open-air day and night on with grass from Alpine pastures, rich in the precious high mountain plants. Its straw-yellow colour makes it immediately recognisable. The flavour is unmistakable offering complex sensations on the palate with important herbaceous notes, hints of caramel and slight astringency. The speciality is made only in summer and protected by the Slow Food Presidium. 

Nutrition declaration – Average per 100 g:
Energy
1654 kJ – 398 kcal
Fat
29 g
Of wich saturated fat
18 g
Carbohydrates
0 g
Of wich sugar
0 g
Salt
1,5 g
Calcium
1165 mg
(145% Nutrient Reference Values)
Phosphorum
690 mg
(99% Nutrient Reference Values)
Certifications and quality:

Interesting fact

The Swiss Brown

The milk of various breeds of cows are used to produce Trentingrana but the Swiss Brown is most traditionally widespread at our high altitudes. It is a highly appreciated dairy breed with an extraordinary ability to adapt to alpine environments. A true rebel. 

The Consortium laboratory

The Consortium has an analysis laboratory (accredited according to UNI EN ISO 17025, guaranteeing independence, competence and impartiality) which provides technical and analytical support and is divided into two sectors:

Payment according to quality where controls are carried out on the quality of the milk delivered by the Trentino farmers; 

Microbiology and Chemistry where tests are carried out to ensure the food safety of dairy products.

How much milk?

No less than 500 litres of milk are needed to make one wheel of Trentingrana, which at the end of the ageing period will weigh around 37 kilos. Trentingrana is a niche product. Approximately 120,000 wheels are made on average per year, which corresponds to 60,000 tonnes of milk from our farms. 

Legend, dedication and tradition

The history of Trentingrana began in the 1920s, when Michele Marchesi, originally from Val di Non, married a girl from Mirandola. After moving to the province of Modena, he became a cheesemaker and learned the art of making Parmigiano Reggiano. Having returned to Trentino after mastering the secrets of the trade, he officially began the Trentingrana adventure in 1926. 

Knocking, needling and the Tasting Committee

Knocking and needling are practices carried out periodically during the ageing process by experts to monitor the quality of the cheese as it progresses. In addition, to guaranteeing the best product for our consumers, the flavour dynamics of Trentingrana are evaluated by a Tasting Commission. 

The art of cutting

Cutting a wheel is an art. Cutting Trentingrana by hand is a complex operation, for which the right tools are needed, including a hooked-shaped knife for cutting the heel, a drop-shaped knife for penetrating through the rind and finally a spatula knife for splitting the cheese. It takes an expert cutter less than a minute to open a wheel!

TASTY THINGS
Recipes, news and more.
Enjoy the world of Trentingrana.