It is the DOP par excellence of Trentino and has always been one of the leading products of our dairy. More than 50% of the milk delivered is transformed into Trentingrana. Produced according to the traditional method, mixing skimmed milk from the evening and whole milk from the morning, to which serum starter (natural ferments) and powdered calf rennet are added. The rest is done by the experience and skill of our cheesemakers. We produce annually more than 9000 forms in different maturations: 12 months, 14-18 months, 24 months and 36 months.