{"id":44923,"date":"2019-04-05T09:53:02","date_gmt":"2019-04-05T07:53:02","guid":{"rendered":"https:\/\/www.bbuono.it\/formaggio-stagionato-in-miniera\/"},"modified":"2026-08-24T15:59:30","modified_gmt":"2026-08-24T13:59:30","slug":"cheese-seasoned-in-miniera","status":"publish","type":"post","link":"https:\/\/www.bbuono.it\/en\/cheese-seasoned-in-miniera\/","title":{"rendered":"Nostrano Valtrompia PDO cheese aged in the mine."},"content":{"rendered":"\n

\u201cWhat does the bbuono team do in a mine?\u201d It is indeed strange, but, as you will read, not so absurd. <\/h2>\n\n
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When it comes to the enhancement of the territory and local traditions bbuono is always there.A few months ago chatting with Chiara and her father Silvio Zanini<\/strong>, our maturers of Formaggio Nostrano Valtrompia DOP<\/a>, she mentioned that, in collaboration with the farms of the DOP consortium, they were experimenting with aging in mines<\/strong>. <\/p>\n\n\n\n

Well, after several vicissitudes, continuous research and trials, they succeeded in what we call \u201ca great feat.\u201d <\/strong><\/em>the experimental mine tunnel curing project.<\/strong><\/em><\/p>\n<\/div>\n\n\n\n

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\"Mattia<\/figure>\n<\/div>\n<\/div>\n\n
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bbuono received an invitation for the presentation of the event \u201cExperimental Project of Maturing in Mine Tunnel,\u201d<\/strong> and on March 30 we were at the \u201cMuseo Il Forno di Tavernole\u201d to learn about the methodologies and the path taken to arrive at such a great result and to visit (and of course taste) the Nostrano Valtrompia DOP cheese matured in the Mine.<\/p>\n\n

The presentation of the experimental project of mine curing.<\/h3>\n\n

After due greetings from the authorities, moderator Nunzia Vallini, director of the Brescia Newspaper and Teletutto and a deep connoisseur of the area, kicks off the dancing by introducing Luca Bettera and Germano Mucchetti from the University of Parma.<\/p>\n\n

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\"Valtrompia<\/figure>\n\n\n\n
\"valtrompia<\/figure>\n<\/figure>\n\n

The latter explained, with precise information, the methods and the entire route taken, presenting the results of the project and the hypotheses of future development that this product may have.The conference continued with interesting disquisitions on the methods of tasting the niche cheeses of the Brescia area: the Bag\u00f2ss<\/a>, the Silter DOP<\/a> and, of course, the Nostrano Valtrompia DOP.<\/a><\/p>\n\n

Various issues discussed, from certification to trade.<\/h3>\n\n

The discussion was held on various topics such as: DOP and quality certifications<\/strong>, development of a supply chain for organized distribution, the cheese trade of small mountain dairies, prospects for mountain agriculture, and actions to support the production chain of Nostrano Valtrompia DOP cheese.In support of these were Ugo Bonazza (ONAF), Oliviero Sisti (Consorzio Silter), Claudia Salvadori (vice president Coop. Valle di Bagolino), Paolo Panteghini (Prodotto di Montagna), Marco Reggia (La Formaggeria Concesio), Mauro Belloli (Coldiretti), and Paola Antonelli (Se.Va.T.) at the microphone.<\/p>\n\n

A very pleasant out-of-session with the ceremonial investiture of new ONAF Masters concluded the presentation.<\/p>\n

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\n \n \"buffet\n <\/a>\n \n \"buffet\n <\/a>\n \n \"bagoss\n <\/a>\n <\/div>\n <\/div>\n\n
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Tasting at the museum before leaving for the mine.<\/h3>\n\n

Before leaving for the visit in the Graticelle Mine, a fabulous refreshment with local products typical of the area<\/strong> was offered. Nostrano Valtrompia DOP cheese aged in the mine<\/strong> was also on the table. It did not disappoint expectations, for us this cheese is ready to conquer the world! <\/p>\n\n

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An exceptional companion explains the project.<\/h4>\n\n\n\n

Increasingly intrigued, we set off for the mine accompanied by Chiara Zanini who, in addition to being a seasoner, a mother, and a wife on this occasion also acted as our cicerone. With a wealth of details Chiara explained to us that this project, was promoted by the Consorzio di Tutela del Nostrano, of which she is the leader of the partnership, with the University of Parma and the Lombardy Region.The choice, after due research to find humidity, temperature, the right ventilation and the parameters put into the project fell on a tunnel about 180 mt long. <\/p>\n<\/div>\n\n\n\n

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\"valtrompia<\/figure>\n<\/div>\n<\/div>\n\n
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\"entry<\/figure>\n\n\n\n
\"hunks<\/figure>\n\n\n\n
\"wheel<\/figure>\n\n\n\n
\"Forms<\/figure>\n\n\n\n
\"Nostrano<\/figure>\n\n\n\n
\"nostrano<\/figure>\n<\/figure>\n\n
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