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.

Organoleptic characteristics

Aspect and texture

yellow an compact paste, with bluish marbling moderately widespread, with black truffle

Taste

strong, intense, with light notes of black truffle

Serving suggestions

Full-bodied red wines and aged, sweet wines spicy fruit chutney, red onion jam

Technical characteristics

Milk

cow's milk, whole

Production method

artisanal

Paste

uncooked, unpressed

Salting

dry

Ripening

90 days minimum

Production period

all over the year

Fats

47% Mgss

Weight

about 3 - 3,5 kg

Dimensions

h 10-12 cm, d. 25-30 cm

Producers

Farmer from Novara area

Whole cheese code

1007372

Cutted cheese code

1007373

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

From our cellars comes n'Uovo, our interpretation of the Easter egg, obviously in Guffanti style. The colourful wrapping hides two if not four surprises, the egg is in fact Cheesella, Caciocavallo cheese with Bufala mozzarella inside! Chocolate could not be missing, in fact n'Uovo rests on a casket of our famous and unique ‘Luigi & Dirce’ Erboritain and the traditional Gianduiotti Piemontesi Guffanti. You will find them both in the shop and online, don't let them get away! And like every year: Christmas with yours, Easter with Guffanti!

Organoleptic characteristics

Technical characteristics

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Type of milk

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n’Uovo: the surprise is the egg

New shop hours Luigi Guffanti – from 17 February 2025

Winter Fancy Food Show 2025

Erborinato Sancarlone al Tartufo

Organoleptic characteristics

Technical characteristics

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Type of milk

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Product info

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