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October 21, 2020

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Toma Alpeggio Forcoletta

The history of the exploitation of the mountain pastures in the Ossola Valley has been documented since before the year 1000. The Ossola mountain offers, even at high altitudes, wide expanses and well sheltered from the winds for grazing animals, and from these characteristics the local mountaineers over the centuries have been able to draw cheeses of great value. Among the many Ossola mountain pastures that stand out for the richness of the herbs and the spontaneity of the meadows, there is certainly Punta Forcoletta (1,785 m). Limited productions, processed in the summer months starting with the first herbs until the end of the summer. Free grazing animals, spontaneous growth meadows and the use of traditional tools: the Guffanti Protocol, in short!

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Pecorino dei Monti Sibillini
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From a mountain area (and Monti Sibillini national park), it is handcrafted following an ancient tradition that requires the addition of spices and aromatic herbs to the rennet to increase its coagulating power.

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Erborinato Sancarlone al Tartufo
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Erborinato Sancarlone al Tartufo

Our famous Blue Cheese From Novara, in another version , with pure black truffle ( Tuber Aestivum vitt ) 100% . It has a good strong and spicy flavour , recommended for tasting. the processing is totally artisanal, without enzymes.  

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