Nostrano Valtrompia DOP aged in a mine: an exceptional cheese, unique in its kind, enhanced by aging in a mine.
How does cheese aging in a mine start?
The idea of aging Nostrano Valtrompia DOP cheese in a mine was conceived a few years ago. On July 2, 2017, the project experiment started, which involves using an abandoned mine in Graticelle (a hamlet of Bovegno, in the province of Brescia) to mature the cheese wheels as naturally as possible.
The mine, built in the 19th century for silver mining, was chosen because it offers numerous advantages, including the aging of a sought-after cheese with DOP certification.
The experiment was promoted by the University of Parma and the Mountain Community of Val Trompia. The goal was to check if the environment is suitable for cheese aging. The results obtained and demonstrated were encouraging. From the early stages of the experiment, the cheeses left to mature were subjected to strict controls.
We at bbuono often go to the mine with Chiara and Silvio Zanini (Formaggi TreValli) to carefully select each individual cheese
How Nostrano Valtrompia DOP is made
The production process of Nostrano Valtrompia DOP is typical of “hard-grain” cheeses. Its milk comes solely and exclusively from the Brescian Valleys and from a maximum of four consecutive milkings.
The milk milked in the evening is left to rise in a flat basin for 14-15 hours, and in this case, the milk is drained from the bottom.
The morning milking is placed in round basins for 3-4 hours, and then the cream is separated using the skimmer.
Then, the milk is introduced into the traditional copper vat for the coagulation process.
This procedure is carried out by adding calf or young bull rennet.
The curd obtained this way is broken up until small grains are formed, and then mixed with a wooden tool called “rotella.” Before being cooked (at a temperature of 47-52 degrees), saffron is added, which gives the cheese its typical yellow color and slightly affects its flavor.
The cooked curd is then extracted and moved into molds with the identification mark: this operation is to mark the rind (the outer part of the cheese). Once this is done, salt is added to the cheese wheels. Afterwards, the cheese wheels are left to age for at least 12 months.
Over these months, the shapes are constantly turned over on both sides, and during this process, the crust is oiled with linseed oil to prevent the cheese from losing moisture too early.
The benefits of aging in a mine
The decision to age the Nostrano Valtrompia DOP cheese in a mine (about 180 meters long) was initially made experimentally for the following reasons:
- Reduced environmental impact: since the place is cool, consumption is reduced because refrigeration isn’t necessary. By consuming less, there’s less pollution.
- Reduced land use: to age the cheeses, there’s no need to build any new refrigeration units.
- Possibility to produce a unique cheese.
The results of aging in the mine
Based on a scientific report, presented on March 30, 2019, at a conference held in Tavernole sul Mella (Brescia), the following emerged:
- The mine maintained optimal temperature and humidity values for cheese aging the whole time.
This also helped to contain excessive eye formation defects due to abnormal fermentations. - The various taste tests conducted on consumers have shown they appreciate the flavor of cheese aged in a mine.
All the features of Nostrano Valtrompia DOP, a typical cheese from the Brescia valleys:
- It’s a traditional product from its area of origin and with D.O.P. certification;
- It has an extra-hard paste: this type of paste is obtained in those cheeses with a low water content and slow aging (in the case of Nostrano Valtrompia DOP, at least 12 months);
- Its curd is heated using temperatures between 47 and 52 degrees;
- With a long aging process that goes beyond 16 months, it’s a cheese suitable even for lactose intolerant;
- The pasta of Nostrano Valtrompia DOP is straw yellow in color.
- The texture of the cheese is compact, with well-distributed holes (the holes are the openings in a cheese, for example, the holes in a mountain cheese are much more visible). As the months go by, the cheese goes from being hard to slightly grainy;
- It has a sweet, rich, and intense flavor, and it’s free from acidic perceptions. It has sharp notes when the aging is very prolonged;
- It’s a semi-fat cheese: meaning it has a moderate amount of fat, between about 28 and 42%;
- Its shape is cylindrical, and its diameter is about 30-45 centimeters;
- The scalzo is 8-12 centimeters;
- The entire cheese rind is hard and smooth, and it’s greasy because of the treatment with linseed oil during aging.
How to use it at the table and how to store it
- The Nostrano Valtrompia DOP is great to use as a tasting cheese with a good glass of red wine.
- At the table, it can also be enjoyed with vegetable or fruit jams, or with honey.
As for honey, forest and linden are the most recommended, as they enhance the flavor. - For proper maintenance, keep it in a cool, dry place, away from heat sources and direct light.
- Sold in vacuum-sealed 500 gram packages.
Check out the Melaverde video about Valtrompia DOP cheese aged in a mine
Valtrompia DOP aged in the mine: taste, pairings, and visit to the tasting mine
What is Valtrompia DOP aged in a mine and where does it come from?
It’s a DOP cheese from Brescia in Val Trompia, made from partially skimmed raw cow’s milk, with a slight addition of saffron, aged at least 12 months in a mine.
The natural microclimate (constant temperature and humidity) gives it intense aromas, a compact texture, and long-lasting flavor. It’s the result of artisanal processes linked to the alpine pastures and tells the flavors of the Brescia Valleys. If you love aged cheeses with character, here you’ll find a bold and distinctive taste profile.
Mine or cold storage: what’s the real difference in aging?
In the mine the climate is naturally stable: slow maturation, deep aromas, clear “mineral” notes, and elastic texture. In the cell the aromatic curve is more linear and technical, with less sensory variation.
Aging in the mine enhances the connection with Val Trompia and reduces energy consumption, because the coolness comes from the “rock.” If you’re looking for territorial authenticity, the mine version offers a more complex and meditative experience.
Can you visit the seasoning mine?
Yes, you can visit by appointment 😀: write to us and we’ll get in touch for availability, times, and access details.
What pairings enhance the Valtrompia DOP aged in the mine?
Serve it at room temperature to release aromas and complexity.
Rustic bread, polenta, or ancient grain focaccia
Chestnut honey, fig jam, Brescia mustard
Walnuts, almonds, and dried fruit
Grated on risottos, casoncelli, baked pasta
Recommended glasses: structured Lombard reds or Franciacorta classic method
For cutting, use the almond knife: irregular flakes = more aromatic surface.
How to store it at home and how long does a slice last?
Proper storage: wrap the piece in food paper (or cloth) and place it in a breathable container on the top shelf of the fridge. Change the paper if it gets damp and avoid prolonged contact with plastic.
Indicative duration: 3–4 weeks well protected; bring to room temperature before serving. We don’t recommend freezing: it diminishes aroma and texture.
Nutritional values Nostrano Valtrompia DOP
| Average values | per 100 grams |
|---|---|
| Energy | 447 Kj 1881 Kcal |
| Fats | 13.2 g |
| Saturated fatty acids | 7.8 g |
| Carbohydrates | 74.2 g |
| Sugars | 0 g |
| Proteins | 7 gr |
| Salt | 0.19 g |
guidomoncalvi (verified owner) –
Prodotti alimentari di nicchia, prezzi alti ma consoni al materiale venduto. Si acquista via mail ed in loco. Formaggi locali ottimi, erbe selvatiche di campo sott’olio!!!
Mattia Apostoli –
Grazie mille per la tua recensione! 😊 Siamo lieti che tu abbia apprezzato i nostri prodotti di nicchia, in particolare i formaggi locali e le erbe selvatiche sott’olio. Puntiamo sempre sulla qualità e sull’autenticità delle nostre proposte, e siamo felici che siano stati di tuo gradimento. Speriamo di rivederti presto, sia in loco che online 😃
Nick Lorenzi (verified owner) –
Superconsigliato! Seri, professionali e soprattutto disponibilissimi. Ordine gestito in tempi veramente rapidi nonostante il periodo… Non resta che mangiare due kg di bagoss 😋
Mattia Apostoli –
Nick, grazie infinite per il tuo ordine e per la tua super recensione. A presto e un caro saluto, Mattia e Giacomo
Nicola Lorenzi (verified owner) –
Seri, professionali e disponibilissimi. Sicuramente consigliato!
brebbia74 (verified owner) –
per me il RE dei formaggi assaggi finora in vendita su bbuono, stagionatura perfetta, sapido, minerale un sapore che non stanca ( infatti un pezzo da circa 500 gr aperto e finito tutto in una sera ). OTTIMO