Trentingrana
At over a thousand metres in altitude, mountain pastures and meadows produce a special and unique mix of grasses and herbs that gives the locally produced milk a flavour rich in aromas. This is the raw milk used to produce Trentingrana, a DOP branded hard cheese that requires a long aging period of 18 to 30 months. It has become one of the leading traditional culinary products in Trentino and is known for its unique flavour and its nutritional properties. Trentingrana originated in Val di Non where in 1926, Mr. Marchesi di Rumo used the milk produced in Cloz in the art of cheesemaking, a skill he learnt thanks to an encounter with a girl from Mantova.
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