“Buonasorte” with Buffalo milk

The combination of cow's milk with buffalo milk gives rise to a high quality product, capable of bringing the cheese to a high degree of maturation, while maintaining the natural sweetness of buffalo milk.

The decision to dress the cheese in white responds to a precise desire to diversify it from other hard cheeses and from its big brother 'Buonasorte', not only in quality but also in presentation and recognisability by the consumer.

Organoleptic characteristics

Aspect and texture
white hard rind. Finely granular in texture, with flakiness. Paste from white to light pale yellow
Taste
taste and aroma typic for the product. Balanced scent
Serving suggestions
bodied and aged red wines. Wildflower honey. Homemade bread.

Technical characteristics

Milk
cow and water buffalo milk (5% minimum, depending on the year's season), whole, pasteurized.
Production method
artisanal
Paste
hard, cooked
Salting
brine
Ripening
at least 18 months
Production period
annual
Fats
32% Mgss
Weight
32-38 kg
Dimensions
d. 40-45 cm - h. 18-20 cm
Producers
only one farmer
Whole cheese code
1100650
Cutted cheese code
1100651

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