Trentingrana, a rebel cheese even in its maturation

Trentingrana, referred to as a “rebel cheese” because of its production methods and its origin in a fascinating but challenging land like Trentino, surprises once again in its maturing process.

Leaving behind traditional maturing warehouses, this cheese is in fact preserved in evocative underground cells, dug into the dolomite rock at a depth of 200 meters.

A cutting-edge choice focused on environmental respect, mountain well-being, and energy resource savings.

Maturing Trentingrana in dolomite caves: A Union of Tradition and Innovation

Trentingrana, Trentino’s iconic PDO cheese, once again stands out for its excellence and innovation.

In fact, it is the first hard cheese to start a large-scale maturing project in dolomite caves, taking advantage of the unique characteristics of this natural environment to enhance its organoleptic qualities.

A sustainable project in the heart of the mountains

Born in the heart of the San Romedio Mine in April 2022, the project plans to season about 30,000 cheeses of Trentingrana by 2025 in an ideal underground environment.

The dolomite mine of the San Romedio Mine Group is located in the territory of the municipality of Predaia, in Val di Non.

It covers more than 80 hectares and boasts a dense network of galleries and tunnels excavated for the mining of pure dolomite rock.

The excavated tunnels take shape in synergy with others in the area to prepare the mining voids for the storage and preservation of products, offering a second life to the underground spaces in a regeneration of the existing, but also preservation of the surface area. In the San Romedio Mine, in fact, Melinda apples and Altemasi Trentodoc sparkling wines are stored in addition to Trentingrana.

Here the cheeses mature on earthquake-resistant racks, while an automated system inside the underground quarry regularly turns and cleans the cheeses as they mature.

The dolomite quarries, in fact, act as a natural insulator, ensuring a constant temperature of about 12 degrees throughout the year.

This factor, in addition to providing significant energy savings compared to traditional maturing warehouses, results in a final product of the highest quality.

Trentingrana

Benefits Beyond Taste

The choice to age Trentingrana in caves not only enhances the product itself but also aligns with a circular economy and the enhancement of the territory.

  • Land Preservation: By avoiding the construction of new surface warehouses, the precious mountain territory is preserved.
  • Reuse of Unused Spaces: Disused caves are repurposed and given a new life.

A Perfect Union of Tradition and Innovation The project of aging Trentingrana in dolomia caves represents a perfect union of Trentino’s cheesemaking tradition and technological innovation.

Trentingrana. Scalere per la stagionatura delle forme di Trentingrana