Nostrano di Monte is a farmstead, raw milk ancestor of modern Taleggio. Made for at least 200 years on the same property, the cheese is now in its fifth generation.
In the barn or in the mountain huts, Nostrano di Monte is made twice a day from each milking.
The raw milk arrives to the make room at cow temperature (no heat treatment whatsoever). The cheesemaker uses two tiny copper vats (~ 50L). Their 40-50 cow herd consists of Brown Alpine in addition to some Red & Black Friesian cows. In the winter their diet consists of 90% hay with some cereal as a supplement.
In the summer their cows eat 100% grass at 1500-2000 meters during “transumanza” on the mountain in Val Biandino next to Ciresa’s Introbio facility.
Nostrano di Monte is produced by Antonella and Natalino, carrying on Alpine-old traditions as a transhumant farmstead producer.
Antonella, whose parents practiced the transhumanza in Valsassina, married Natalino in the mid-1980s. At that time, Natalino had left home and was making T aleggio in a modern dairy. His family had maintained their mountain milking huts in Val Biandino and, eventually, Antonella and Natalino made the decision to take over those huts as well as the winter barn in Pasturo.
Their continuation of their family Stracchino is the last of the last, according to the people of the region- the last raw milk, Alpine Taleggio.
Formaggi Ciresa is a leading affinatore of Lombardia. Their work comprises the selection, aging, packaging, marketing, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese.
Founded in 1927, their multi- generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.
FORMAT 4/3.5 lb wheel
TYPE Semi-soft, Washed rind
MILK Raw cow
RENNET Traditional calf stomach
AFFINATORE Formaggi Ciresa
REGION Lombardia Italy
AGE 2-3 months
PROFILE Plump, pleasant texture. Generally beefy and custardy flavors. Its active rind imparts aromas of cellar and mold, while its paste smells of sweet cream.