TABLE OF CONTENTS
Best Trentino Cheese Types
Another typical northern Italian delicacy produced throughout the Alpine valleys of Fassa and Fiemme, Puzzone di Moena, also known as Spretz Tzaorì, is a semi-cooked and semi-hard washed rind cheese made from raw cow's milk.
It is available either as Stagionato (matured) or Puzzone di Malga, a much sought-after variety made exclusively with milk from summer pastures. Puzzone di Moena is characterized by an intense aroma called puzza (lit. stink), and has a strong yet pleasantly salty flavor with a slightly bitter aftertaste.
Trentingrana is an Italian Grana cheese hailing from Trento. The cheese is made from raw cow's milk and it ages for 22 months. The rind is thick and dark yellow in color, imprinted with the word Trentino on each wheel. The texture is hard, grainy, and compact, while the flavors are sweet, rich, and full.
The aftertaste is floral and delicate, with herbaceous and grassy hints. The cheese has been produced since 1926. It's recommended to eat it as it is or grate it over pasta. Trentingrana can also be used in salads and served with fresh fruit. Pair it with sparkling white wines or full-bodied red wines.
Tosella is an Italian fresh cheese hailing from Valle di Primiero in Trentino. The cheese is made from raw cow's milk that's whole or partially skimmed, on the same day of the milking, so it should be eaten as soon as possible. Originally, it was eaten by the mountain herdsmen.
The texture is soft and creamy, and the flavors are mild, milky, and slightly grassy. Tosella is often cut into slices, then browned in butter and served with local sausages and polenta on the side. It's recommended to pair it with a bottle of Prosecco.
Pair with
Vezzena is a traditional cheese hailing from Trento, where it's been produced in the alpine farms of Lavarone, Vezzena, and Folgaria since the early 1900s. The cheese is made from June to September from partially skimmed raw cow's milk and it's usually left to mature from 12 to 24 months.
There are a few versions of the cheese – fresh, medium-aged, aged, and extra-aged (more than 24 months). The texture is semi-hard, creamy, open, and buttery, while the grainy texture can be found in aged versions. The flavor is pleasantly bitter, herbaceous, piquant, intense, and earthy.
Pair with
Casolét is an Italian cheese produced in the mountains and valleys of Trentino-Alto Adige. The cheese is made from raw and pasteurized milk of cows that are reared in Peio Valley. The name is derived from the Latin caseoulus, meaning small cheese.
Casolét is made in various formats - squares, triangles, or even Rosa Camuna, an ancient drawing of a rose. Its thin orange rind is dusted with grey and white mold, hiding a straw-yellow paste underneath. The texture is supple with irregular eyes and the aromas are that of fermented fruits.
Named after the process of pressing the cheese, Spressa delle Giudicarie is made by hand according to the ancient recipe passed down from one generation to another. It is made with the milk of Rendena cows, and produced in the province of Trentino.
Traditionally made from leftover milk, after skimming off the cream to make butter, this is one of the oldest Alpine cheeses. The low-fat, semi-cooked and semi-hard Spressa cheese comes in two varieties: Giovane, ready for consumption after 3 months, and Stagionato, a more mature version which requires 6 months of aging.
Pair with
Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. In the region of Trentino Alto Adige, it is produced mainly in the province of Trento, around Val di Fiemme, Predazzo, and Valli Giudicarie.
Made from pasteurized milk and kid or lamb rennet, Caprino Trentino is salted in brine and left to mature for at least 90 days. The crust gets hard and straw-colored, while the interior turns ivory-white, compact and greasy in texture. This delicious table cheese is best enjoyed paired with local red wines of medium alcohol content.
TABLE OF CONTENTS
Best Trentino Cheese Producers
AWARDS
Italian Cheese Awards - ICA
2023
Italian Cheese Awards - Nominee
2020
BEST Agritur El Mas Cheeses
TABLE OF CONTENTS
Best Trentino Cheeses
Puzzone di Moena DOP is a distinguished cheese known for its strong aroma and rich flavor, indicative of high-quality Alpine dairy traditions. Produced by Agritur El Mas, it holds the DOP (Denominazione di Origine Protetta) certification, ensuring its origin and production methods are strictly regulated to maintain authenticity.
Made from raw cow's milk, this semi-hard cheese typically undergoes a traditional aging process that can last from three months up to a year, resulting in its characteristic pungency and complexity. The name "Puzzone" translates to "big stink," a nod to its notable aroma, which contrasts with its surprisingly mild taste.
AWARDS
Italian Cheese Awards - ICA
2023
Puzzone di Moena is a cheese produced by Agritur El Mas, a renowned agritourism and dairy farm located in Moena, Italy. This cheese is known for its strong aroma and distinct flavor, which can be attributed to the traditional methods used in its production.
The cheese is aged in special environments to achieve its characteristic taste and texture. The milk used for Puzzone di Moena comes from cows that graze in the alpine pastures, contributing to the rich, natural flavors of the cheese.
AWARDS
Italian Cheese Awards - Nominee
2020
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