A cheese made from cow's milk, rennet and salt. The milk comes exclusively from areas of protected origin (DOP). GRANA PADANO MONTI TRENTINI is made throughout the whole year from specially selected milk which guarantees its unmistakeable taste, delicate in the medium-mature cheese and stronger in the more mature one. It is extremel light and easily digested. It contains many proteins, vitamins, and important minerals like calcium, phosphorus and iron.It is a cheese which brings out the best in all Italian dishes. It can be eaten alone, grated on first courses, or in thin flakes on vegetables or raw meats; it is one of the few cheeses that is appreciated throughout a meal, from appetizers to dessert: as well, it is also excellent with fruit, even dried, jams or honey. To be eaten with important white wines or full-bodied reds.Mark from the Consorzio per la Tutela del formaggio Grana Padano: "TN 341"Aged: 10 months and longer.Wheels of 24/40 Kg.
A cheese produced with cow's milk, rennet and salt. The milk comes exclusively from areas of protected origin (DOP); the area of production is the north-east of Italy. ASIAGO PRESSATO MONTI TRENTINI is a fresh cheese, mild and pleasing to the palate. It has a soft, delicate texture and has a white or light straw-like colour.It is made from full-fat milk, specifically chosen from the splendid high mountain and valley pastures of the Trentino region which guarantees its quality and brings out its delicate flavour. It is an excellent table cheese, rich in proteins and live milk enzymes, and is suitable for use in many regional dishes.To be eaten with light red table wines.The Consorzio di Tutela mark "TN 207" Aged : min. 20 daysWheels of 11/15 Kg.
A pasta filata cheese made from top quality milk produced exclusively in the protected origin area (DOP). It is a cheese with particular characteristics, not only because of its numerous shapes and sizes, but also because of the strict techniques it is made.PROVOLONE VALPADANA Monti Trentini can be mild or sharp, depending on if it is made with veal rennet PROVOLONE VALPADANA DOLCE (mild), or with sheep or goat rennet PROVOLONE VALPADANA PICCANTE (sharp). Thanks to its melting and stringy characteristics, this cheese can be used on first-course dishes, or it can be grilled or eaten pleain with vegetables and home-baked bread as a main course. Its taste is enhanced if eaten with deep, full-bodied wines. Mimimum ageing process: 1 month (mild) – 3 months (sharp)SHAPES AND SIZES:Pancettoni (cylinder-shaped) : 5, 10, 20, 50, 100 kgs.Gigantoni (pear-shaped): 10, 25 kgs.Mandarini (large mandarin-shaped): 10, 20, 30 kgs.SMALLER SHAPES AND SIZES:Provolette (round), Fiaschetti (flasks), Salamini (cylinder shaped)Also available in 300 gr. Vacuum packed pieces.
It is a tasty and mild cheese, giving pleasant and delicious sensations in your mouth. It has a soft, delicate texture with white or light straw-like colored shades. To guarantee its quality this cheese is produced in a diary surrounded by the wonderful mountains and the valley pastures of the Trentino region. It is an excellent table cheese, rich in proteins and milk live enzymes and it is suitable for many typical recipes. It can be eaten paired with light red wines.
CACIOTTA RUSTEGA WITH TRUFFLE MONTI TRENTINI Fresh cheese made exclusively from cow's milk, rennet and salt, its unique ingredient – the black truffle, and selected milk enzymes. Its unique taste is also due to the patient perfectioning process which takes place in areas where humidity and temperature are constantly under control. It is definitely an excellent and unique product because it needs particular ingredients and care in its production process. To be eaten with light winesAged: minimum 5 daysWheels of 0,4000 - 4,000 kgs. From May 5 to 8, 2014
An absoutely particular cheese with a unique taste due to the long and patient production process with wine and marc exclusively from the Trentino vineyard, made from cow's milk, rennet and salt. It is an entirely unique and highly-esteemed cheese because it requires special production and ageing methods. To be eaten with light wines.Aged: minimum 30 daysWheels of 10 Kgs.
Technology and Tradition:
The richness of natureHere nature is at its best and cows, great helpers, produce a milk with unique characteristics; fragrant from mountain flowers and countless aromatic herbs found in our Alps regions.
Knowledge And ExperienceThis precious material reaches the plant and it quickly undergoes scrupulous chemicals and microbiological controls in order to guarantee both organolectic and hygienical qualities.
Hard Work And PassionKnowledge, experience and above all care are the factors to obtain a top level quality in our cheeses.
Patience And DedicationProduct refining: time for maturing, time for caring and checking, time when waiting becomes richness.