Trentino Cow's Milk Cheeses

Alta Badia is a traditional cheese originating from South Tyrol. The cheese is made from pasteurized cow's milk and it's usually left to age for 6 months. Underneath its natural brownish rind, the texture is semi-hard, firm, and compact. ... READ MORE

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 textur... READ MORE

Fontal is an Italian industrially-produced semi-soft cow's milk cheese that's made throughout Northern Italy. The cheese is a combination of two cheeses – Fontina and Emmental, hence the name. It has a reddish-brow... READ MORE

Lagrein is a traditional cheese originating from the region of South Tyrol. The cheese is made from pasteurized cow's milk and it's cured with the local Lagrein wine. Underneath its washed rind, the texture is compact and elastic with man... READ MORE

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 an... READ MORE

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 mil... READ MORE

This semi-hard cheese comes from the Stelvio Valley and the province of Bolzano, located in the mountainous northern Italian region of Trentino-Alto Adige, bordered by Austria to the north-east, which is why Stelvio is sometimes called by... READ MORE

Crucolo is an Italian cheese hailing from Trentino-Alto Adige region. Dating back to the 19th century, the cheese is made from raw cow's milk. The milk is of the highest quality because the cows graze on green grass along the banks of the... READ MORE

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 caseoulusREAD MORE

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... READ MORE

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 pr... READ MORE

Tyrolean grey cheese is a variety of sour cow's milk cheese, traditionally made on lush Austrian pastures from skimmed milk which was previously left to curdle for several days. This cheese is extremely low in fat, it has a thin crackled rind and ... READ MORE

Bela Badia is an Italian cheese produced in South Tyrol. The cheese is made from cow's milk and ages for 2 months. Underneath its smooth and dry crust, the texture is soft, supple, open, and straw-colored. The interior becomes intense wit... READ MORE

Luis Trenker is an Italian cheese originating from South Tyrol. The cheese is made from pasteurized cow's milk, and it ripens in two phases in South Tyrolean mountains. Underneath its dark waxed rind, the texture of this hard cheese is co... READ MORE