The cheese diaries of Trentino produce high quality cheeses
Unlike the rest of Europe, Trentino has always put quality before quantity and this is why agricultural mass production never made inroads. Trentino milk is usually produced by cows of traditional races who live their lives grazing on the mountain pastures of Trentino where they eat the precious alpine herbs and flowers.
The more than 20 typical local cheeses are produced by private cheese dairies and cooperations who only use local milk.
The best-selling Trentino cheese is undoubtedly the Grana del Trentino which belongs to the consorzio di Tutela del formaggio Grana and its rind is fire-branded.
An excellent soft cheese is the Asiago, a pressed mid- or long-term cheese characterised by a rather strong and spicy smell and taste. This cheese of protected origin is manufactured by several Trentino cheese dairies.
Other famous cheeses produced in this area are Mozzarella cheese, Caciotta, Dolomiti, Robiola and Tosela, a curd obtained from very fresh milk, the Casolet della Val di Sole, the Fontal, the Vezzena and the Spressa delle Giudicarie e Rendena. The Nostrano fassano, also known as Puzzone di Moena or Spretz Tsaori is for sure highly appreciated by foodies looking for high-quality standards.
