Grasso d’Alpe Conca Gattascosa

The history of the exploitation of the pastures in Val d’Ossola is documented since the first half of the year one thousand. The Ossola mountain offers , even at high altitudes , vast expanses and well sheltered from the winds for grazing animals and , from these characteristics , the local mountain dwellers through the centuries have been able to take advantage of great cheeses . Very limited productions , a few hundred forms each year , they work in the months of July and August and made ​​back down to the valley by mule or , in recent years , by helicopter .

Organoleptic characteristics

Aspect and texture
paste intense straw color , compact, with thick eye partridge or larger
Taste
very intense , flavorful , with alpine herbs notes and the stable
Serving suggestions
full-bodied red wines . aromatic honey . fresh fruit (pear Passacrassana ) . Black rye bread , porridge

Technical characteristics

Milk
vaccine, whole, raw
Production method
artisanal in pasture
Paste
cooked, pressed
Salting
a secco e in salamoia
Ripening
60 days minimum
Production period
Summer production
Fats
45% MGSS
Weight
5-7 kg
Dimensions
d. 30-40 cm, h 10-15 cm
Producers
farmers from Ossola valleys
Whole cheese code
7500058
Cutted cheese code
7500059

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.