Nostrale and Nostrano are overlapping names for a large group of N. Italian cheeses which are generally of medium size, soft, round, and aromatic, with a relatively high fat content. They can be considered as members of the large family of asiago/Vezzena cheeses. Nostrale is the name favoured in the NE Alpine region, and Nostrano is the common name of the region of Venice and Lombardy.
These cheeses exhibit many variations, but almost all are both eaten at table and used in cookery. Among the better known are Nostrale di val di Susa and Nostrano trentino.
