Скачать или смотреть Is This Alpine Parmesan-Style Cheese Italy’s Best-Kept Secret? | Road to the Winter Olympics Ep 3

As Italy prepares to host the Winter Olympics in the Dolomites, I traveled to Trentino to document how some of its most traditional foods are made. In this episode, I follow the making of Trentingrana, a giant alpine Parmesan-style cheese produced in cooperative dairies using raw mountain milk, copper vats, and long aging, to understand how scale, time, and alpine conditions shape one of Trentino’s most important cheeses.

Catch up on previous episodes here:
   • Why Italy’s Smelliest Cheese Could Disappe...  
   • I Tried Alpine Food at One of Italy’s Olde...  

Some travel and access for this trip were provided with the support of Dolomita, who assisted with local outreach and research.
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00:00 Trentingrana: a giant alpine Parmesan-style cheese
01:34 The grana family of cheeses and copper vats
03:11 Cutting the curd: precision and speed
04:29 Cooking the curd and controlling texture
09:25 Lifting the cheese from the vat: a two-person job
11:36 From vat to wheel: brining and first markings
13:02 The impressive aging rooms (over 5,000 cheeses here)
13:55 Tapping the wheels: detecting defects by sound
15:29 What is the Grana Padano marking doing here?
16:31 The art of opening a 24-month wheel + tasting
20:37 Stay tuned for Road to the Winter Olympics, Ep. 4: Speck

This video is a food documentary part of my traditional food stories series. Subscribe to my channel if you love food and travel
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I’m a journalist and producer with over 10 years of experience covering traditional dishes, food culture, and culinary craftsmanship. Originally from Bari, Italy, and now in London, I’ve built my career exploring how food reflects the identity of people and places. On this channel, I document iconic foods, meet local producers and artisans, and explore the relationship between land, culture, and cuisine. Previously, my work featured on Business Insider’s Regional Eats, So Expensive, and Food Tours.

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