Nostrano Valtrompia

Nostrano Valtrompia is a medium-fat, very hard Italian PDO cheese. It is produced year-round from raw cow’s milk with the addition of saffron. The milk comes predominantly from the Brown Swiss breed, making up at least 90 percent of the total production.

Characteristics

The cheese varies in weight from 18 to 40 pounds (8–18 kilograms) and has a cylindrical shape with flat sides. Its diameter ranges between 12 and 18 inches (30–45 centimeters), and its height is between 3 and 5 inches (8–12 centimeters). The cheese has a minimum aging period of twelve months, after which it is fire-branded for identification. The rind and texture are hard, and the interior color is straw yellow, tending toward yellowish green.

Production Process

After manufacture, dry salting is done by hand on the entire cheese. During aging, the cheese is routinely turned over, and the sides are rasped and rubbed with linseed oil. The small addition of saffron during coagulation improves the color and texture of the cheese, counteracting the greener shades that would result from partial skimming of milk and the cows’ diet.

Historical Background

Cheese production in the Trompia Valley is documented as early as 1484 and continues today, with the practice of transhumance from the valley to the mountain pastures. This tradition is a hallmark of a lifestyle developed in regions with challenging terrain. The production and aging area includes the municipality of Brescia Province in the Trompia Valley and Gussago, the hamlet of Quarone, and Civine.

Modern Production

Today, just under fifty dairy farms on twenty mountain pastures produce Nostrano Valtrompia, with a total production of around 130 quintals of cheese. These dairy farms also produce Nostrano in the valley bottom.

Taste and Use

Nostrano Valtrompia has a full-bodied and intense flavor. Younger cheese does not have acidic notes, while aged cheese may have slight acidity. It is excellent as a grating cheese but can also be enjoyed as a table cheese, served with fruit, vegetable preserves, or honey. The cheese pairs well with red wines and is often served with bread or breadsticks.

Serving Suggestions

For minimal maturation, the taste is full and intense without acidic notes, becoming pungent as it matures. It pairs well with red wines, honey, bread, and breadsticks.

Organoleptic Characteristics

The cheese has a semi-hard texture with a hard paste and a straw yellow color. The hard crust is amber-colored. The flavor is rich and intense, without acidic notes in less mature cheese and slightly acidic in aged cheeses.

Historical Significance

Nostrano Valtrompia has been produced in the Lombardian province of Brescia since the 1500s. The cheese is a testament to the resourcefulness of mountain communities who utilized local resources to overcome isolation and poverty.

Important Facts

Country of Origin	Italy
Specific Origin	Trompia Valley, Brescia Province, Gussago, Quarone and Civine
Certification	PDO (2010)
Milk Type	Cow's milk (90% Brown Swiss), up to 10% other breeds or hybrids
Milk Treatment	Raw
Fat Content	Medium-fat
Rind	Hard
Texture	Very hard
Aroma	Straw yellow to yellowish green
Colors	Cylindrical with flat sides
Forms	Minimum twelve months