Trentingrana DOP is a mountain cheese made from milk coming exclusively from farms in the Trentino region and its specificity has been recognized by a Decree of the Italian President. The cheese is still made using traditional methods whilst modern technologies guarantee that hygiene and health regulations are respected. No additives are used in processing the milk: the production of Trentingrana follows the “only milk-hay” logic: it is made using milk from cows which have been fed exclusively on forage and non-OGM fodder authorized by the Consortium which, thanks to this can show ”only milk, rennet and salt” as the ingredients, no preservatives being necessary, although allowed. Skimming by natural surfacing, cooking, brining and a long and patient ripening - from 18 to 24 months and longer - with strict quality controls on every cheese, complete the production cycle.
Puzzone di Moena, strong flavour and intense aroma
Puzzone di Moena, once known as “Spretz Tzaorì”, is a Slow Food Presidium and one of the excellent cheeses of the Formaggi del Trentino Group, due to its uniqueness, the quality of the raw materials used and the strong bond with the area it comes from.
Puzzone di Moena is characterized by a soft, pale straw yellow paste, obtained from raw milk and the ancient practice of the daily sponging of the cheeses as they ripen (from a minimum of 2 months up to a maximum of 8) and a weight of between 9 and 12 kilos.
According to experts and gourmets, it is one of the finest cheeses from the Trentino, the result of a supply chain that is under strict control in every single phase of the procedure: from how the cows are fed, exclusively with hay from permanent meadows or grazing, to the exclusive use of noble raw materials and of excellent quality fodder, with the use of any additive, even though consented by current legislation, being prohibited during the transformation.
Puzzone di Moena is made in the Valleys of Fiemme, Fassa and Primiero, an area which is a natural paradise.
It has an ancient story: originally a simple food for peasant families and cowherds, in the 1970s it began to be sold outside the areas of production. Today it is one of the best loved cheeses by simple enthusiasts and expert connoisseurs: it is distinguished by its persistent flavour with notes that are mild and at times sharp and its unmistakable aroma, appreciated by those who like well defined, intense and enveloping flavours.