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Italy - Trentino Alto-Adige, Veneto.



Whole pasteurised cows milk


Fat content:




This cheese takes its name from the river Brenta that runs through Trentino Alto-Adige and the Veneto region to the Adriatic Sea. It is a cheese born of the ancient cheese making tradition of northeastern Italy. It is a creamery type of cheese. The milk is collected locally from the Italian Alps where the variety of grasses is unique. Brenta‘s flavor is sweet, full-bodied, and herbaceous, but not overpowering. It tastes of fresh milk. Brenta ages for at least two months and its texture is semi-hard to hard. Brenta Stagionato, the aged version, is matured between four to six months.


Light beige interior and exterior, sweet, and full-bodied


Related Cheeses

Asiago, Montasio, Havarti.


Appropriate Wines

Any light fruity reds, such as Grave del Friuli  and Dolcetto d'Alba; bigger, coarser Italian reds such as Barolo, Brunello di Montalcino and Chianti Riserva.


Bottom line

Though not very well-known outside Italy, Brenta is an amazing cheese.  It is excellent when cubed or sliced and eaten on its own or drizzled with a little extra virgin olive oil or honey and pairs well with nuts and fruit such as pears, apples and grapes. Brenta adds great flavor to sauces as well as stuffings, soups, breads, dips, gratins, pasta dishes and vegetable dishes. It also is a great shredded over salads, baked potatoes and pizza. Brenta pairs well with poultry and pork.