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Cheese from Italy, Autonomous Province of Trento and five communes of the Province of Bolzano
Trentingrana is Grana Padano made in Trentino's alpine valleys from raw milk of cows fed without any silage all year. The milk is part-skimmed by natural creaming at 8–20 °C, set with a natural whey starter and calf rennet without lysozyme, cooked at up to 56 °C, moulded at least 36 hours and brined. It ripens at 15–22 °C for at least nine months.
| Raw cow milk from alpine-valley farms in Trentino, cows fed no silage of any kind all year | From one milking or more, partly skimmed by natural creaming[grana-disc][grana-eu2026] |
| Natural whey starter (siero innesto) | [grana-disc][slowfood-trentingrana] |
| Calf rennet | [grana-disc][grana-eu2026] |
| Salt, as brine | [grana-disc] |
| Starter | natural whey starter (siero innesto), from the previous day's cheesemaking |
Total time across the recorded steps: 9.4 months – 9.9 months
What changes: The raw milk rests while cream rises and is skimmed off
Raw milk is kept and carried at no less than 8 °C and is not heat-treated.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Trentingrana is Grana Padano made in Trentino's alpine valleys from raw milk of cows fed without any silage all year. The milk is part-skimmed by natural creaming at 8–20 °C, set with a natural whey starter and calf rennet without lysozyme, cooked at up to 56 °C, moulded at least 36 hours and brined. It ripens at 15–22 °C for at least nine months. Made in 6 steps over 9.4 months – 9.9 months. The longest step, ripen, takes at least 9 months (Consorzio per la tutela del formaggio Grana P…) and runs at 15–22 °C (Consorzio per la tutela del formaggio Grana P…). Native Lactobacillus helveticus, L. lactis or L. casei, which may be added to the whey starter up to twelve times a year if its acidity is too low does most of the fermenting.
| Main step | at least 9 monthsSet[grana-disc] | Ripen |
|---|---|---|
| Temperature | 15–22 °CSet[grana-disc] | Ripen |
Grana Padano from Trentino's alpine valleys, made only with milk from cows fed no silage, without lysozyme and with a higher vat fat/casein ratio allowed (up to 1.15).
The milk is raw. The curd is cooked at up to 56 °C and the wheels ripen at least nine months. The Trentingrana rules ban silage of any kind, and even its presence on the farm, because silage would bring in large numbers of clostridial spores; in long-ripened cheese these cause late blowing, a swelling defect with butyric acid and gas, which can make a wheel unsaleable.
Every number is labelled with how it is known. How this atlas is made
Slow Food says the first grana in Trentino was made in 1925 by Michele Marchesi at the cooperative dairy of Rumo in the Non Valley, after he learned the method in Mirandola in the province of Mantua. By 1934 twelve dairies in the Non Valley made grana, and in 1973 the Trentingrana name was established together with a consortium of all the grana dairies of Trentino. The Edmund Mach Foundation says a decree of the President of the Republic gave Trentingrana its birth as a cheese and its rule against silage.
