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Typical Italian cheeses: Nostrano Valtrompia DOP

Typical Italian cheeses: Nostrano Valtrompia DOP


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Origins and production area

CE recognition: GUCE publication n. 629/2012

The production and maturing area of ​​the "Nostrano Valtrompia" D.O.P. belongs to municipalities of the Province of Brescia falling in the Trompia Valley such as Bovegno, Bovezzo, Brione, Caino, Collio, Concesio, Irma, Gardone Val Trompia, Lodrino, Lumezzane, Marcheno, Marmentino, Nave, Pezzaze, Polaveno, Sarezzo, Tavernole sul Mella, Villa Carcina, as well as the zonamontana of the municipality of Gussago (BS) comprising the Quarone and Civine hamlets.

Nostrano Valtrompia DOP (photo www.acvbs.it)

Characteristics and production phases

The "Nostrano Valtrompia" D.O.P. it is an extra-hard semi-fat cheese, produced all year round, starting from raw milk and with the addition of saffron. The characteristics of the product at the time of release for consumption are as follows:
- cylindrical shape with almost straight heel: the diameter is between 30 and 45 cm and the height of the heel varies from 8 to 12 cm;
- the weight of the shape can vary from 8 to 18 kg;
- the rind is hard and has variable colors from brownish yellow to reddish;
- the paste is hard, however not excessively grainy, and can have evenly distributed medium-fine holes;
- the pasta has full and intense taste and aroma, without the perception of acid notes with minimal maturation and when very seasoned, even with barely hinted pungent notes;
- the color of the paste is straw yellow with a tendency to green yellow;
- the fat content, referred to the cheese as it is, is between 18 and 28%;
- the fat content, expressed on the dry substance, is between 27.5 and 42%;
- the maximum moisture content is equal to 36% of which;
The minimum maturation period is 12 months.

Gastronomy and recommended wines

The combinations with different fruit or vegetable jams enhance the characteristic flavor.

Production specification - Nostrano Valtrompia DOP

Article 1
Name
The Protected Designation of Origin (PDO) "Nostrano Valtrompia" is reserved exclusively to
cheese that meets the conditions and requirements set out in this product specification
production.

Article 2
Product characteristics
The "Nostrano Valtrompia" D.O.P. it is an extra-hard semi-fat cheese, produced all year round, starting from raw milk and with the addition of saffron.
The characteristics of the product at the time of release for consumption are as follows:
- cylindrical shape with almost straight edge: the diameter is between 30 and 45 cm and the height of the rise varies from 8 to 12 cm;
- the weight of the shape can vary from 8 to 18 kg;
- the rind is hard and has variable colors from brownish yellow to reddish;
- the paste is hard, however not excessively grainy, and can have evenly distributed medium-fine holes;
- the pasta has a full and intense taste and aroma, without the perception of acid notes with minimal maturation and very seasoned even with barely hinted pungent notes;
- the color of the paste is straw yellow with a tendency to green yellow;
- the fat content, referred to the cheese as it is, is between 18 and 28%;
- the fat content, expressed on the dry substance, is between 27.5 and 42%;
the maximum moisture content is 36% of which;
the minimum maturation period is 12 months.

Article 3
Production area
The production and maturing area of ​​the "Nostrano Valtrompia" D.O.P. belongs to municipalities of the Province of Brescia falling in the Trompia Valley such as Bovegno, Bovezzo, Brione, Caino, Collio, Concesio, Irma, Gardone Val Trompia, Lodrino, Lumezzane, Marcheno, Marmentino, Nave, Pezzaze, Polaveno, Sarezzo, Tavernole sul Mella, Villa Carcina, as well as the zonamontana of the municipality of Gussago (BS) comprising the Quarone and Civine hamlets.
The production area is defined on the basis of both the physical characteristics of the territory and the homogeneity of the use of traditional practices, as set out in art. 6.

Article 4
Proof of origin
Each phase of the production process is monitored by documenting the inputs and outputs for each.
In this way, and through the registration in special lists, managed by the control structure, of breeders, producers and maturers as well as by reporting the quantity of products to the control structure, product traceability is guaranteed.
All natural or legal persons registered in the relative lists will be subject to control by the control structure, in accordance with the provisions of the production specification and related control plan.

Article 5
Obtaining method
5.1 Raw material
The milk comes from the production area and is obtained from brown breed cows registered in the herd book, for at least 90% of the total. The remaining 10% can derive from subjects of other omethic breeds.
The food ration of livestock is made up of grass and / or polyphite meadow hay in a percentage equal to at least 75% of the total dry matter; concentrates of cereals and legumes, by-products of the processing of the same, pastoral salt and mineral and vitamin complexes as supplements, do not exceed 25% of the dry substance of the ration.
The garments must be fed with grass and / or polyphite meadow hay containing prative spontaneous essences, coming from the territory identified in art. 3, sufficient to guarantee feeding for at least 50% of the daily requirement of the total ration, expressed as dry matter.
During the period between June and September, pasture or pasture is practiced for at least 60 days, compatibly with the weather conditions.
Feeding of cows with corn silage is not allowed.
5.2 Preparation
For the production of cheese, milk derived from a maximum of four consecutive milk is used.
The raw milk is transferred to round or rectangular basins built in steel or aluminum, where it stops, in order to allow the spontaneous emergence of the cream, for periods ranging from 10 to 48 hours, from the moment in which the first milk was poured into the basin .
The milk from the last milk can be used whole.
After partial skimming, the milk is fed raw into the coagulation boiler. The boiler is in copper.
The heating of the milk to the coagulation temperature, between 36 and 40 degrees Celsius, is carried out by direct wood fire or with gas and indirect steam burners as an energy source.
The addition, up to a maximum of 2% of the milk in the boiler, of natural whey starter obtained by incubation at spontaneously decreasing temperature of a portion of cooked whey at the end of cheesemaking, is allowed at most from the processes of the previous three days.
The coagulation of the milk takes place by adding calf or calf rennet (minimum 70% chymosin with a minimum titre of 1: 10,000), in times ranging from 30 to 60 minutes at temperatures between 35 and 40 ° C. After the fine breaking of the clot with a thorn, until curd grains the size of a grain of rice are obtained, the curd is kept stirring with the wheel, a traditional wooden tool formed by a wooden disc mounted on a long handle, and it is fifteen at temperatures between 47 and 52 ° C.
Saffron added to the milk in the boiler or to the mixture of whey and curd before cooking between 0.05-0.2 g / 100 kg of milk.
The cooked curd, after being stored on the bottom of the boiler for times between 15 and 60 min, is extracted with a cloth or with a tub, a traditional cylindrical wooden container, where it remains until it is transferred to the mold.
The same "Nostrano Valtrompia" inscription repeated several times is stamped on the same band, in addition to the identification mark made up of the serial number of the manufacturing company and the production batch represented by a progressive number from 1 to 366 / year.
The curd in the mold is then covered with sheets and remains on the spreader, a traditional inclined rectangular table, until the whey is drained and in any case for no more than 24 hours from the moment the curd is extracted.
5.3 Salting
The cheese is salted by repeated manual sprinkling of dry salt on the faces and on the rise and the salting duration varies from 5 to 20 days depending on the size of the shape.
5.4 Seasoning
During the seasoning, with intervals of 3 - 10 days, turning on the face of the forms is carried out.
In addition, from the third month and until the end of the seasoning, the periodic care of the forms provides, every 7 - 20 days, the rasping and subsequent oiling of the crust with linseed oil.
The minimum maturation period is 12 months from the moment the form is placed in the mold.
At the end of the minimum seasoning period, the identification logo referred to in art. 8.

Article 6
Ties with the environment
The irregular and uneven structure of the territory has led both to the forced parcelling of the production activity and to the disincentive of the industrial transformation of milk, consolidating over time company organizations that see as the fulcrum of the system, the small livestock self-transformation company of their own milk. In fact, the complex orographic system, which sees pastures located at over 1,800 meters above sea level. and the difficulties of road traffic in the production area have always influenced the method of collection and processing of milk, which are still taking place in buckets / bins and basins in self-processing companies. The sum of the factors linked to the particularity of the geographical area and the traditional processing techniques determine the specificity of the milk and therefore contribute to the characteristics of the "NostranoValtrompia". Specifically, the spontaneous surfacing of the milk cream allows a significant reduction in the fat content of the milk destined for cheese making and at the same time contributes to the development of an autochthonous microflora in the milk which is important for the aging processes and for the gustatory characteristics of the cheese. The combined action of the autochthonous microflora present in the raw milk of the boiler allows the correct acidification of the curd and during the maturing process contributes to produce an important amount of peptides and aminoacidyliberi that characterize the taste and flavor properties making the cheese free of acidic notes.
During the maturation period of the "Nostrano Valtrompia" D.O.P. cheese, the producers maintain the traditional practice of oiling the shape to prevent the earlier achievement of the maximum humidity value (36%) from negatively affecting the enzymatic activities, negatively modifying the characteristics of intense taste.
In addition, the consolidated practice of adding saffron in milk or to the mixture of whey and curd allows to improve the appearance of the cheese paste which otherwise due to factors related to the partial skimming of the milk and the feeding of the cows would take on an excess of green shades.
In the Trompia Valley, the figure of the cattle breeder who is also the cheesemaker and estagionatore is prevalent. Therefore, a large part of the supply chain comes together in one figure. In this context, the use of common techniques intervenes that are handed down from father to son. The division of saffron, the use of copper boilers and tools often produced by the same cheesemakers, such as the spino, the wheel and laspannarola, and the care in the oiling operations of the forms by the producers with linodynamic oil during the seasoning are evidence of the maintenance of the ancient method of working the milk that allows to obtain the "Nostrano Valtrompia", cheese expression of the human culture and agriculture of the production area.

Article 7
Inspection body
The control on the conformity of the product to the specification is carried out by a control structure in accordance with the provisions of art. 10 and 11 of Reg. (CE) n.510 / 06. This structure is an authorized Control Body: Csqa Certificazioni srl, Via San Gaetano n.74, 30016 Thiene
(VI) - Tel. 0445 313011 - Fax +39 0445 313070.

Article 8.
Labeling
The "Nostrano Valtrompia" D.O.P. it is marketed in whole and / or portioned form and is released for consumption with an identification logo, including the inscription NostranoValtrompia repeated several times and the serial number, imprinted on the barefoot in the mold, as well as possibly from a paper disc, to be affixed on one of the faces, on which the identification logo including the wording "Nostrano Valtrompia" PDO is shown flanked by the logocommunity as foreseen in the Reg. (CE) n.1898 / 2006. The identification logo must have correspondence on every other symbol or indication on the package.
The portioning of the cheese sold pre-packaged can take place in wedges of variable weight, however such as to include a part of the barefoot that testifies to the origin of the cheese. On each piece or package, or on the label placed on them, in addition to the elements required by current legislation, the identification logo including the word "Nostrano Valtrompia" is flanked alongside the community logo as required in EC Reg. 1898/2006.
The portions can be pre-packaged both under vacuum and in a modified atmosphere.
The logo identifying the "Nostrano Valtrompia" cheese consists of two curved lines forming a semi-ellipse with a height equal to one third of the width, truncated in the center by the words "NOSTRANO" on the diameter line and "VALTROMPIA" on the lower sector in "VagRounded Black" characters ".
Inside the semi-ellipse, the letters NVT appear in capital cursive form and intersect each other with the right side of the T slightly translated.
The logo thus described must prevail over any other symbol or indication present in the infection.


Video: BBC Report Pecorino Caseificio Spadi Enzo (May 2022).