Trentingrana cheese has been produced in the province of Trento in northern Italy since 1926, and at present the annual production of the cheese at 22 cooperative cheese manufacturing dairies totals around 115 000 cheeses, each weighing 30-40 kg. An account is given of the flavour, chemical composition and texture of the cheese, of its geographic distribution and history, cheese technology, and of the climate, flora and soil type in areas where it is produced. Data are tabulated for the percentages of protein, lipids, calcium and phosphorus in this cheese and of its marketing and distribution.
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