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Results for “Pasteurized milk” tag

Rebluson
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Rebluson

On the opposite side of the Alps, in Savoie, produces a similar cheese called Reblochon: the name of both comes from the French verb reblocher, "rimungere" because of habit by herdsmen to milk the cows only partially in the presence of master to whom he had to deliver the milk. Subsequently, the milk obtained from a second milking, producing small formaggelle like these.

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Cremificato verde di capra
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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.

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Robiola due latti
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Robiola due latti

This extraordinary cheese is part of the family of Robiolas (tipical squared or round cheese from Piedmont) produced in dairies in the Langhe area, united by short maturing and flowering of the crust, with the cheese edible as derived by the action of yeasts. The production of milk mixture is typical of the spring and summer months, when the sheep enter the period of milk production.

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Cimonino semistagionato
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Cimonino semistagionato

Despite its similarity with the so-called ‘caprini’ made with cow’s milk (Italian legislation curiously permits a cow’s milk cheese to be called ‘goat’s cheese’ caprini…), this cheese is distinguished by the production methods and the careful ripening period which makes it stand out from the former.   When ripened for several weeks, or even more, it develops a range of interesting aromas thanks to the presence of moulds and noble yeasts present in the ripening cellars.

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Furmaggetta fresca (3 milks)
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Furmaggetta fresca (3 milks)

It is a small soft cheese produced in dairies of the Langhe, characterized by short maturation and the flowering of the crust, the cheese with edible as derived by the action of yeasts: its peculiarity is to use cow's milk, sheep's and goat together (three milks). In particular the production of milk mixture is typical of the spring and summer months when the goats and the sheep enter the period of milk production.  

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Sola di latte di bufala (water buffalo milk)
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Sola di latte di bufala (water buffalo milk)

Soft cheese with a rectangular product with buffalo's whole pastyeurized milk pasteurized. The name (as for the classical "Sola" or "Sora" from Piedmont) comes from the typical thin shape, which should recall a shoe sole. With the diffusion - also in Northern Italy - of water buffalo, along the course of rivers, it has developed in recent years a quality production of milk-based cheeses from these animals .

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Casolèt
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Casolèt

Typical of the Val Camonica, this cheese is prepared in various formats: squares, triangles or even as the ‘Camuno Rose’ – a recurrent symbol of the famous prehistoric graffiti from the Val Camonica.* *’Camuno’ refers to the ancient inhabitants of the Val Camonica Typical of the Val Camonica, this cheese is prepared in various formats: squares, triangles or even as the ‘Camuno Rose’ – a recurrent symbol of the famous prehistoric graffiti from the Val Camonica.* *’Camuno’ refers to the ancient inhabitants of the Val Camonica

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Formaggio Nostrano Gran Cistella
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Formaggio Nostrano Gran Cistella

For "casa" in Ossola Valley it means the cheese factory in the valley, opposite the high mountain pastures. Guffanti takes special care of the selection of manufacturers with high quality standards: they are often of the same mountain dwellers in the months of the year in which they remain in the valley are dedicated to tome "at home" with the same skill demonstrated in pasture, even if the matter before (ie milk) is different, devoid of flavors transmitted from the high mountain flora. Important to the production of Antigorio Valley, one of the valleys of Ossola, where he was picked up in the traditional processing raw milk.

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Erborinato Sancarlone caffè in crosta
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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.  

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Raschera DOP
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Raschera DOP

Raschera is the name of an alpine hut in the municipality of Magliano Alpi in the province of Cuneo. Raschera cheese is normally square because, in the past, its shape made it easier to be stacked in the saddle-packs of the mules used to carry it down to the valley. As happens with another Piedmont cheese, Sora, the external form bears the marks of the canvas used to wring it after it has curdled. The alpine hut cheeses can be distinguished by the letter ‘a’ inserted in the ‘r’ of the brand.

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