Trentingrana
Trentingrana is Trentino’s territorial specificity within Grana Padano DOP. Its hard, granular paste breaks into flakes, while a firm piece can be cut into small cubes to serve with crisp potato tortel.
- Identity
- A Trentino specificity within Grana Padano DOP.
- Texture
- Hard, granular paste that breaks into flakes.
Choose the cut for the plate
For the potato-fritter accompaniment, start with a firm piece and cut it into small cubes on a stable board. Keep the pieces separate from the hot fritters until serving.
For flakes, break small pieces from the granular paste with a suitable cheese knife rather than trying to produce perfectly smooth slices. Grate only the amount needed when a recipe calls for finely grated cheese.
A Trentino identity within the DOP
Trentingrana belongs within Grana Padano DOP and follows additional production rules tied to its Trentino identity. The cheese is made from raw cow’s milk with salt and rennet, and its wheels carry the Trentino marking. The paste has a granular structure that fractures under a knife. That texture gives you several ways to bring it to the table: a wedge to break into flakes, a piece for grating, or cubes beside tortel de patate.
Beside hot tortel
Serve Trentingrana cubes with freshly fried tortel de patate and cabbage salad. Keep the cheese, crisp potatoes and raw cabbage distinct on the plate so each brings its own texture to the meal.
Cook with it
Ask for Trentingrana by name
Choose a clearly identified piece of Trentingrana and keep the seller’s label with it. On a wheel, look for the Trentino marking; on a cut piece, use the product label or ask the cheesemonger. Choose a wedge or block when you need cubes, rather than a bag of grated cheese.
Protect the cut surface
Follow the product’s refrigeration directions and date. Keep a cut piece wrapped as advised by the seller or enclosed in a clean container, protecting the exposed paste. Cut the portion you need for the table and return the remainder to storage.
