A hard cheese with PDO status that continues a centuries-old tradition and flavor.
The cheese Nostrano della Valtrompia PDO has a hard and compact texture and a rich, strong flavor. In winter, it’s made in the valley, while in summer, it’s made in the mountains.
The cheesemakers still use typical wooden tools, as tradition dictates. The fat from skimming is used to make a butter with a full consistency.
The milk used is partially skimmed cow’s milk and requires a minimum aging of 12 months.
The taste it offers is aromatic and enveloping and slightly spicy.
Great for filling classic Brescia casoncelli, grating over pasta dishes, and perfect for oven gratin.
From amazing places comes Valtrompia PDO cheese: the history and technique of production, straight from the dairy to your table.
Nostrano Valtrompia PDO: how to recognize the original, enjoy it, and store it best?
What is Nostrano Valtrompia PDO and where does it come from?
It’s the typical cheese from Val Trompia (Brescia), semi-fat with extra hard texture, made from raw cow’s milk – often from Bruna Alpina – with a minimum aging of 12 months (ours is usually over 14 months). It originates in small valley dairies and alpine pastures: artisanal production, oiled rind, and mountain herb aromas.
How do you enjoy this cheese and what does it pair with?
On a cutting board or in the kitchen: great in flakes with chestnut honey or Brescia mustard; grated on risottos, soups, canederli/brofadéi, and pasta with alpine butter.
Wines: light reds from Garda/Valtènesi or Franciacorta sparkling wines.
Rustic bread, walnuts, and mountain cured meats.
To enhance it: serve at 16–18°C.
What does it mean by pasture-raised and aged in a mine?
The first is about when it’s made, that is, in alpeggio the high-altitude summer milk, floral and herbal aromas, full taste. The aging, on the other hand, is where it’s refined, meaning aged in a mine gives this cheese a maturation at constant temperature/humidity, providing clean notes and a slight “mineral” hint, with sustainability (no energy is used for cooling).
What does PDO mean for this cheese and how do I recognize the certification?
PDO = guaranteed origin and method: Nostrano Valtrompia is registered in the EU (Reg. no. 629/2012) and follows a precise specification on raw milk, processing, and minimum aging. Compliance is monitored by CSQA (authorized body) and protection is entrusted to the Consortium.
How to recognize it: on the wheel, you see the “Nostrano Valtrompia” logo and the registration number stamped on the rind; portions carry the PDO logo and traceability on the label. In short: you’re buying a genuine Val Trompia product, controlled throughout the supply chain and easily verifiable.
How do you store Nostrano Valtrompia PDO?
Vacuum-packed: keep it in the fridge (4–8°C); this way it retains aroma and moisture longer.
After opening: wrap in cheese paper or a slightly oiled cloth, then in a perforated container. Avoid freezer and airtight bags for long periods. Ideally consume within 2–3 weeks and bring to room temperature 30 minutes before serving.
Nutritional values of Val Trompia PDO local cheese
| Average values | per 100 grams |
|---|---|
| Energy | 1670 Kj 398 Kcal |
| Fats | 29/30 gr |
| Saturated fatty acids | 17/19 gr |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Proteins | 32/34 gr |
| Salt | 1.2 g |
| Fiber | 0 g |
Sold in vacuum-sealed package of 0.5 Kg
Massimo Moioli (verified owner) –
Confezione impeccabile con la carta per conservarli utilissima. I prodotti all’altezza delle aspettative.
Mattia Apostoli –
Grazie massimo per le 5 stelle 🌟🌟🌟🌟🌟 Ci fa piacere sapere che hai apprezzato i prodotti e il confezionamento, alla prossima 😊
brebbia74 (verified owner) –
Ottimo
Alberto Vescovi (verified owner) –
Ottimi prodotti Ottimo servizio. Gentilissimi, puntuali ed efficienti. Poi i prodotti che ho acquistato sono di una bontà superlativa. Consigliatissimi
Mattia Apostoli –
Buonasera Alberto, grazie per le sue bellissime parole! Siamo contenti che tutti i nostri prodotti siano stati di suo gradimento. Le auguriamo una bellissima serata, a presto! Mattia, team bbuono