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Toma allevata in Miniera

TOMA ALLEVATA IN MINIERA is a raw cow's milk cheese from Valtrompia , with raw paste produced with grafted milk and therefore without added ferment from the milk of animals ,in season, grazing. Small in size, semi-matured in an old mine ( from which it takes its name ) and grow in Guffanti cellars where the rind is cured with the use of small doses of linseed oil ( in the Valtrompia fashion, hence the amber hue of the rind with its elasticity typical of that treatment). The respect for the name given by the producer is also a tribute to the beginning of Luigi Guffanti's career, who began maturing precisely in a disused silver mine.

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OSSOLANO DOP

A typical cheese from the Verbano Cusio Ossola Province which has been granted Protected Designation of Origin status: OSSOLANO DOP (PDO). The production area of Ossolano PDO covers 38 municipalities in the Verbano Cusio Ossola Province. Ossolano PDO cheese is made exclusively from whole cow's milk from two to four successive milkings in the period from 1 January to 31 December each year. Ossolano d'Alpe' PDO cheese is obtained exclusively from whole cows' milk from one to two successive milkings, during the period from 1 June to 30 September each year, and is made from milk produced and cheesed in mountain pastures located in the same defined area, at altitudes of not less than 1 400 metres above sea level. Ossolano PDO has a minimum maturing period of 60 days.

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Robiola fiorita di capra

From Lombardy, an excellent interpretation of the bloomy rind cheese: a goat's milk robiola with an immaculate white (edible) rind. The goat's milk gives the cheese a strong flavour, well balanced by the softness of the paste. Excellent tasted alone, but also used in hot (risotto) or cold (salads, carpaccio) preparations.

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