Cornice di latte

A new, beautiful and very large (60 kg!) mountain cow's milk cheese, produced on the heights of Valsassina. Characterised by its square shape and splendid rind with characteristic blooms and moulds, it has a uniform straw-yellow paste, more intense in the summer season and with slight eye formation.It has a sweet, pleasant and aromatic flavour. Guffanti offers it after a cellar maturing of at least 180 days.

Organoleptic characteristics

Aspect and texture
Square shape with light brown colour, straw-yellow paste
Taste
Sweet, delicate and floral flavour
Serving suggestions
Full-bodied white wines, Piedmontese chardonnay style, quince and figs

Technical characteristics

Milk
cow, semi-skimmed, raw
Production method
artisanal
Paste
cooked
Salting
dry
Ripening
180 days minimum
Production period
all over the year
Fats
34% Mgss
Weight
About 60 kg's
Dimensions
80 cm x 80 cm (about), h. 15 cm
Producers
Dairy farmer in Valsassina area
Whole cheese code
1017607
Cutted cheese code
1017608

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