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Nostrano di Primero


A typical product of the Trento area generically called ‘Nostrano de casèl’ and occasionally identifiable by the name of the place of production. The ‘Puzzone di Moena’ is a specific ‘cru’ area.

Caratteristiche organolettiche
Aspetto: compact, elastic, yellow paste with a scattering of holes. Orange-reddish rind
Sapore: intense with a distinctive aroma, slightly piquant after a lengthy ripening period
Abbinamenti: Red wines, beer. Grape and green tomato preserves. Wholemeal bread
Caratteristiche tecniche
Latte: full fat, raw, cow’s milk
Lavorazione: artisan and alpine pasture
Pasta: cooked, pressed
Salatura: dry
Stagionatura: at least 60 days
Produzione: throughout the year, summer alpine pasture
Grassi: 45 % F-Dm
Peso: 8-10 kg
Dimensioni: 30-40 cm diameter, h. 10 cm
Produttori: dairies and alpine hut dwellers in the Primero area