• Home
  • Cheeses
  • Regional selections
  • Nostrano di Primero

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.

Organoleptic characteristics
Aspect: compact, elastic, yellow paste with a scattering of holes. Orange-reddish rind
Taste: intense with a distinctive aroma, slightly piquant after a lengthy ripening period
Serving suggestions: Red wines, beer. Grape and green tomato preserves. Wholemeal bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan and alpine pasture
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year, summer alpine pasture
Fats: 45 % F-Dm
Weight: 8-10 kg
Size: 30-40 cm diameter, h. 10 cm
Producers: dairies and alpine hut dwellers in the Primero area