Azienda Agricola Beltrami Mauro

At 900 meters in Valle Trompia, in Marmentino, Mauro Beltrami raises about twenty Bruna cows that graze on mountain pastures from May to October and spend the winter on hay harvested locally. His dairy transforms only this raw milk into Nostrano Valtrompia DOP, a hard cheese colored with saffron that requires at least twelve months of aging before revealing itself. Beltrami works alone in the dairy, following methods learned from his father and combining strict hygiene controls with ancient gestures. A single denomination, a single milk, a single pair of hands: the concentration is total, and in every wheel, one feels the rhythm of the high valley, marked by summer transhumance and winter quiet. Nostrano Valtrompia is not a mass-produced cheese, but the dairy translation of mountain farming, where the small number of animals and long aging become the very measure of quality.

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