Blue cheeses - Guffanti formaggi, Affinatori dal 1876

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Results for “Blue cheeses” tag

Erborinato Sancarlone

Erborinato Sancarlone

A new Blue cheese from Novara area that bears the name of the patron saint of the town of Arona: the Sancarlone Blue. Cheese is obtained by processing cow's milk from the province of Novara. It 'a blue cheese table that recalls the great tradition of Piedmont blues. It has an intense flavor and slightly spicy, distinctive blue cheeses.

Blufalo (water buffalo milk)

Blufalo (water buffalo milk)

An extraordinary Blue Cheese with square shape made from water buffalo milk pasteurized whole. In Italy, Water Buffalos breeding farms have recently spread throughout the rivers of the North and in the Po Valley. From these extraordinary animals you get an extremely rich and nutritious milk, with unmistakable sweet flavor.

Crema di Erborinato Sancarlone

Crema di Erborinato Sancarlone

Based cream cheese, a new Blue Novara named after the patron saint of the town of Arona: Erborinato Sancarlone. Cheese made from pasteurized cow's milk processing from the province of Novara. It 'a blue cheese table that recalls the great tradition of Piedmontese blue.

Erborinato Sancarlone allo zafferano

Erborinato Sancarlone allo zafferano

A new Blue cheese from Novara area that bears the name of the patron saint of the town of Arona: Erborinato Sancarlone. Cheese is obtained by processing cow’s milk from the province of Novara. It ‘a blue cheese table that recalls the great tradition of Piedmont blues. It has an intense taste characterized by the presece of saffron.

Erborinato Sancarlone caffè in crosta

Erborinato Sancarlone caffè in crosta

A variation from the new Blue cheese from Novara area that bears the name of the patron saint of the town of Arona: the Sancarlone Blue coffee in rind. It is cured in our caves for minimum 90 days after the process of coffe powder covering. Cheese is obtained by processing cow’s milk from the province of Novara. It ‘a blue cheese table that recalls the great tradition of Piedmont blues. It has an intense flavor and slightly spicy, distinctive blue cheeses, combined with the unique coffee flavour.

Erborinato Sancarlone di Capra

Erborinato Sancarlone di Capra

A new blue cheese from Novara area that bears the name of the patron saint of the town of Arona: erborinato Sancarlone. Obtained by processing goat milk, it’s a table blue cheese that recalls the great tradition of goat blues. It has a pleasant, intense flavor, sapid but not spicy.

Erborinato Sancarlone di Pecora

Erborinato Sancarlone di Pecora

A variant of the new Blu from Novara that bears the name of the patron saint of the city of Arona: the blue cheese Sancarlone di Pecora cheese obtained from the processing of sheep's milk from the province of Novara. It is a blue-veined table cheese that recalls the great tradition of the Piedmontese blues.It has an intense and slightly spicy taste, characteristic of blue-veined cheeses

Blu di Lanzo

Blu di Lanzo

This classical cheese from Piedmont is oheese obtained by processing raw cow's milk from the Valli di Lanzo. It is a blue cheese to be eaten on your table that recalls the great tradition of blues Piedmont. It is also a long maturing cheese (it can exceed 120 days). Blu di Lanzo has an intense and slightly spicy flavour, characteristic of blue cheeses.

Erborinato di pecora

Erborinato di pecora

A fairly recent production having much in common with French Roquefort, although with rather less blue marbling and salt content resulting is a somewhat softer and more delicate flavour.

Murianeng

Murianeng

Rare, large, blue marbled, alpine pasture cheese originally produced in the high Val di Susa on the border with France. It is closely related with some of the cheeses produced in Savoy just over the Alps (Maurienne Valley – hence Murianeng). The production method is similar to that of Castelmagno cheese although in Murianeng the structure of the paste and the flavor have important differences, due to the different environments of origin. Its long ripening period encourages the absolutely naturally intense blue marbling.

Erborinato di capra

Erborinato di capra

This is a variation of the more commonly known blue-marbled cheeses made with cow and sheep’s milk. Its diminutive size favours the marbling process, whilst the goat’s milk gives it a more intense flavour that blends well with the equally strong flavour of penicillin.

Cremificato verde di capra

Cremificato verde di capra

Product of recent origin, even if the production technique is analogous to that of more famous the Italian erborinato cheese Gorgonzola, that it is born in the same zones: the milk used in this case are the goat one, more aromatic and than “various structure” compared to the vaccine, allows the creation of a product from the completely peculiar characteristics.

Erborinato and Mascarpone

Erborinato and Mascarpone

This is a distinctive, originally household, way of eating sweet Gorgonzola DOP by making it even softer and sweeter through the addition of Mascarpone (obtained by curdling cream with white vinegar and citric acid). Mascarpone is highly perishable and Guffanti’s production of the artisan version (without preservatives) is suspended during the hotter months of the year.

Bleu de Moncenis

Bleu de Moncenis

Its origins lie in the high Val di Susa on the French border and there is another, alpine pasture version produced in very small numbers. The French influence is revealed in the name ‘blue’ which recalls the ‘bleu’ from the other side of the Alps. The same area produces another rare alpine pasture blue cheese called Murianengo.

Toma verde

Toma verde

Cheese of whole cow's milk to which is added the pennicillium used for the herborinatura of the gorgonzola. the curd is broken in two successive moments with an interval of time between the two "breakings". maturing in the cellar at about 10 degrees for over 90 days. Produced in Piedmont at the foot of Monte Rosa (from which it takes its name), it is a toma cheese processed in the Piedmontese style with the addition of the typical Gorgonzola marbling. The taste is in fact delicate and buttery but with the classic final aroma of the great Italian marbled cheese.whole cow's milk cheese to which is added the pennicillium used for the marbling of Gorgonzola. The curd is broken in two successive moments with an interval of time between the two "breakings". Maturing in the cellar at about 10 degrees for over 90 days.Produced in Piedmont at the foot of Monte Rosa (from which it takes its name) it is a toma cheese processed in the Piedmontese style with the addition of the typical Gorgonzola DOP marbling.The taste is in fact delicate and buttery but with the classic final aroma of the great Italian blue cheese.