Vecchia Latteria Guffanti

A member of the great Veneto ‘Latteria’ family. Well adapted to ripening, which is beyond the year, expressing itself at its best when it reaches 24 months in the caves; the fresh forms are frequently used in the production of ‘drunk’ cheese.

In our caves we let this cheese mature until the optimally aged of two years, allowing the cheese to obtain the ideal consistency and aromas for tasting.

Organoleptic characteristics

Aspect and texture
semi-hard or hard, yellow paste with a few holes
sweet, more or less intense according to the ripening period, with traces of spices
Serving suggestions
full bodied, red wines. Unfiltered dark beers. Chestnut honey, hot fruit chutney. Fresh, slightly under-ripe fruit (apples, Passcrassana pears). Rye bread

Technical characteristics

pasteurised, full fat cow’s milk
Production method
cooked, pressed
in brine
at least four months
Production period
throughout the year
35 % F-Dm
5-7 kg
30-40 cm diameter, h. 6-10 cm
dairies from the province of Treviso
Whole cheese code
340F126, 340F128 RISERVA
Cutted cheese code
340F127, 340F129 RISERVA

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