On Saturday, September 20, 2025, the Finco family and Monti Trentini opened their doors wide—literally and figuratively—to celebrate a remarkable milestone: one hundred years of cheesemaking in the heart of Trentino
A Century in Milk and Rind
It was in 1925 that the Finco family first began transforming local milk into cheese—a modest operation in the alpine foothills, where pastures rich in wild herbs and flowers imparted their unique microbial signature to the milk. Over the decades, the small dairy evolved into one of the region’s most respected producers, known for its mastery of Asiago PDO, Grana Padano, Provolone Valpadana and many other regional cheeses.
Through periods of economic hardship and technological transition—from copper cauldrons to controlled temperature vats and precision brining—the Finco family maintained a steadfast respect for raw materials and the aging process. Their centennial is not only a historical milestone, but also a living testament to how alpine cheesemaking can innovate while staying rooted in terroir.
Opening the Warehouse of Memory
On September 20th, the Monti Trentini aging warehouse—typically sealed off to maintain precise temperature and humidity levels—became a space of celebration. Employees, family members, longtime collaborators, and friends gathered amid towering rows of ripening wheels. The scent of aged milk proteins and alpine flora filled the air—a sensory reminder of the daily precision that defines artisanal aging. Guests were invited to observe the environment where wheels of Asiago PDO and Grana Padano rest for months or years.
Tosèla on Stage: A Showcooking for the Region
To honor Trentino’s dairy heritage, the celebration featured a showcooking of Tosèla, a traditional semi-fresh cheese produced from whole cow’s milk, typically coagulated with natural calf rennet and cooked briefly to preserve its delicate milkiness.
During the demonstration, fresh curd was cut into soft blocks and lightly grilled on an iron plate—revealing Tosèla’s hallmark characteristics: a supple texture, subtle sweetness, and faint nutty aroma. Guests were reminded that cheesemaking is both science and art—a careful dance between pH, temperature, curd size, and timing—but also a living craft, sustained by community and memory.
Tastes, Wheels, and Shared Tables
Following the showcooking, tables were filled with local specialties and a curated tasting of Monti Trentini’s cheeses, including various maturations of Asiago PDO. The highlight came when the Finco family ceremonially opened a five-year-aged wheel of Asiago PDO “Vecchio”, a cheese that had matured under controlled humidity and turned regularly by hand. Its paste revealed a crystalline texture and deep golden hue, with aromas of toasted hazelnut and alpine herbs. The tasting illustrated the complexity of long affinage—where extended enzymatic activity produces an intense umami depth and lingering finish.
Voices from the Past — The Finco Family on Film
To bridge past and present, guests were treated to a short film featuring archival footage and family interviews. The Finco siblings recounted the early days of manual curd cutting and open-air drying racks but also spoke about their focus on sustainability, milk traceability, and quality certification in the modern era. The film highlighted the evolution of Monti Trentini’s production—from mountain pastures to automated curd stirring systems—without ever losing sight of the sensory intuition that no machine can replicate: the cheesemaker’s touch, smell, and ear attuned to the curd’s readiness.
A Legacy in Every Wheel
The Finco family’s centennial celebration underscored more than longevity—it celebrated a living ecosystem of farmers, herds, and artisans who together uphold the values of Italian’s dairy tradition. Cheesemaking, after all, is chemistry guided by culture. The Finco family’s story exemplifies how microbial biodiversity, craft technique, and human passion combine to shape the flavor of place.
Here’s to Monti Trentini’s first hundred years—and to the next century of milk, science, and soul.
Monti Trentini
For over 100 years, Monti Trentini has crafted exceptional cheeses rooted in tradition, innovation, and family values. Using milk from cows grazing in the Dolomites and nearby rangelands, they create over 50 varieties, including Asiago PDO, Grana Padano PDO, and regional specialties. Every step—from milk collection to aging and packaging—happens in-house, ensuring quality and authenticity.
