Nostrano Valtrompia

Nostrano Valtrompia is a semi-fat, extra-hard raw cow's milk cheese produced year-round in the Valle Trompia municipalities of the province of Brescia, distinguished by the mandatory addition of saffron to the milk and a minimum ripening period of 12 months. At least 90 % of the milk must come from cows of the brown (bruna) breed registered in the herd book.

About this designation

Nostrano Valtrompia received PDO protection on 22 September 2010 under file number PDO-IT-0823 (eAmbrosia identifier EUGI00000013988). The production and ripening area is defined as the municipalities of Bovegno, Bovezzo, Brione, Caino, Collio, Concesio, Irma, Gardone Val Trompia, Lodrino, Lumezzane, Marcheno, Marmentino, Nave, Pezzaze, Polaveno, Sarezzo, Tavernole sul Mella, Villa Carcina, and the mountainous area of the municipality of Gussago comprising the villages of Quarone and Civine, all within the province of Brescia. The specification requires that at least 90 % of the milk originate from cows of the brown (bruna) breed entered in the herd book; the remaining 10 % may come from other breeds or crossbreeds. Saffron must be added at quantities of between 0,05 g and 0,2 g per 100 kg of milk. The fat content of the finished cheese must fall between 18 % and 28 % by mass, and the maximum moisture content is 36 % by mass. The minimum ripening period is 12 months. Wheels are cylindrical, with a diameter between 30 cm and 45 cm, a heel height between 8 cm and 12 cm, and a weight between 8 kg and 18 kg. The rind varies in colour from yellow-brown to reddish, treated with linseed oil during ripening. Each wheel bears the words 'Nostrano Valtrompia' and the producer's identification number printed on the heel in the mould. The designation is overseen by the Consorzio di Tutela del Nostrano Valtrompia.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 22 September 2010 under file number PDO-IT-0823, eAmbrosia identifier EUGI00000013988.
• Saffron must be added at between 0,05 g and 0,2 g per 100 kg of milk; no other PDO cheese specification in Italy mandates saffron addition.
• At least 90 % of the milk must come from cows of the brown (bruna) breed entered in the herd book; maize silage is prohibited in the animals' diet.
• The minimum ripening period is 12 months, and the maximum moisture content of the finished cheese is 36 % by mass.

Tasting notes

Lombard alpine cow's milk cheese from Trompia valley with saffron addition. Straw-yellow paste, firm aged texture, characteristic light saffron note over grassy alpine flavor.

HoReCa use

Sliced for Brescia-area cheese boards; used as a component of Bresciano risotto.

Packaging

• wheel-full-8-12kg
• wedge-vacuum-500g
• wedge-vacuum-250g

Seasonality