Trentingrana di Alpeggio
Mountain Trentingrana
Trentino's first grana was made in 1925 by Michele Marchesi at the cooperative dairy of Rumo in the Val di Non; he was from there and had learned the trade at Mirandola. It spread fast, twelve dairies in the Val di Non by 1934, and in 1973 the Trentingrana name and its consortium brought all the region's grana dairies together. This is the version made with mountain-pasture milk.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
the Val di Sole and the Primiero, Trento province
How it is made
As with Grana Padano and Parmigiano: milk from two milkings, naturally skimmed, into upturned bell-shaped copper cauldrons holding enough for two wheels apiece, with the whey starter from the previous day. At 31 to 33 degrees calf rennet goes in; after 10 to 13 minutes the curd is broken with the spino and cooked, stirred, to 53 to 55 degrees.