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Canestrato di Capra dei Basilischi

Canestrato di Capra dei Basilischi

Among the oldest cheeses in the traditional Italian cheese. Dating back as early as the fourth century A.C. , The Enotri, shepherds and farmers turned the milk in typical rush baskets, from there its name. The production area includes the south, but even more marginal areas unsuitable for grazing by domestic cattle, grazing by goats valued as inland Lucan between the Val d'Agri and Val Basento and it is here that the company Guffanti selects the best canestrato goat.

Extra Mature toma

Extra Mature toma

The ripening period for Ossolana Toma, both the ‘homemade’ and alpine pasture versions, can arrive at and even exceed one year. In the case of the latter, these are called ‘extra mature’ toma and have very particular characteristics which makes this what can be called a ‘meditation’ cheese for connoisseurs. It should be eaten in small flakes, preferably accompanied by a great, aged, red wine. The ripening period for Ossolana Toma, both the ‘homemade’ and alpine pasture versions, can arrive at and even exceed one year. In the case of the latter, these are called ‘extra mature’ toma and have very particular characteristics which makes this what can be called a ‘meditation’ cheese for connoisseurs. It should be eaten in small flakes, preferably accompanied by a great, aged, red wine.

Provola Silana

Provola Silana

As is the case for Caciocavallo from the Sila, the Sila Provola is not produced only on the Sila or in Calabria but in a number of southern Italian regions. The reason for this is that, in the past, many cattle herders used to take their animals up the various pasture paths from many, many miles. ‘Provola’, ‘provolone’ and the old expression ‘provatura’, all derive from the word ‘prova’ (test) – the sample of curd that was immersed in water to establish if the latter was hot enough for stringing out the paste.

Moliterno Casieddu

Moliterno Casieddu

A relatively rare goat’s cheese produced in both ‘fresh’ versions and ripened wrapped in fern leaves. The summer production is locally called ‘Formaggio dei Zaccuni’ or ‘Stubble Cheese’ because the hot season forces the goats to eat a diet of dry vegetation which subsequently gives the milk a different flavour.

Toma Pagnotta a latte crudo

Toma Pagnotta a latte crudo

The size of a bread (hence the name "pagnotta", which means little bread), but with the unmistakable taste of cow's milk from generous Piedmont's cows. The Toma "Pagnotta" is another rediscovery of a traditional product for a long time forgotten.

Toma del Ticcio alpe Vallezoo

Toma del Ticcio alpe Vallezoo

Also in Valsesia, as in Ossola Valley, it exists and resists the tradition of transhumance and of alpine pasture. The shepherd-cheesemaker climbs mountains with his cattle reaching 2250 mt altitude, moving from pasture to pasture looking for the richest and most nourishing herbs. The result is a cheese with a typical structure with in evidence an herbaceous and intense perfume. It is also produced the version "di casa" (during winter), respecting the availability of the milk.

Formaggio Semigrasso Valli del Lario

Formaggio Semigrasso Valli del Lario

Seasoned cheese with cooked and soft paste, made from 70% skim cow's milk and the remaining 30% whole cow's milk. Production complies with the Guffanti protocol, especially for the natural feeding of animals and the raw processing of milk.

Maccagno biellese raw milk

Maccagno biellese raw milk

The maccagno is a cru of excellence toma from the mountains around Biella. It takes its name from the Alpe with the same name located beneath Mount Cossarello north of Biella. The production of maccagno began in the valley to the east of the Biella, following the practice spread throughout the province of Biella. Was the favorite cheese of Queen Margherita of Savoy and Quintino Sella Minister of the Kingdom of Italy and founder of the Italian Alpine Club. This original version is produced with use of cow's raw milk.

Toma alpeggio di Roberto

Toma alpeggio di Roberto

The fact of using the alpine huts in the Ossola Valley has been recorded since before the beginning of the first century. The Ossola mountain, even at considerable altitudes, provides open spaces that are well protected from the winds and suited to pasturing animals and the local alpine hut dwellers have made the most of these elements in their production of excellent cheeses. The most famous Ossola alpine hut is the Bettelmatt in the high Val Formazza in the north of the area. Other great Ossola alpine pastures can be found in the nearby Val Bognanco, Val Divedro, Val di Campo and Valle Antrona (this is the case of Toma di Roberto). They have a very limited production with only a few hundred forms each every year, made in July and August and brought down to the valleys on donkeys or, over the past few years, by helicopter.

Provola dei Nebrodi

Provola dei Nebrodi

Until recently, this cheese was known as ‘Provula di Floresta’ since the eponymous village on the slopes of Etna is one of its main centres of production. Nonetheless, it also produced in other parts of the Nebrodi Park where the height of the pastures, at over one thousand metres, guarantees a supply of fresh grass throughout the year. It is an exception in Sicily where ‘caciocavallo’ cheeses are almost always square shaped. Tradition dictates that this cheese’s flavour combines well with that of citrus fruits to such a degree that a small unripe lemon was put in the curd to give added flavour during its processing.

Callu de cabreddu

Callu de cabreddu

This is much more than a simple cheese – it is almost the forbearer of all cheeses and an authentic example of ‘paleogastronomy’. The stomach of a baby goat kid is tied at one end with a rope and left to mature with all its contents of mother’s milk. It is a very rare operation still carried out by a few Sardinian shepherds. According to local customs, it is eaten sliced on bread (including the stomach walls) or sliced and fried in lard. Traditionally, the paste, rich in enzymes, is also used as rennet in other milk so that the cheese’s name, in the Sardinian language, literally translates as ‘kid rennet’.

Toma della Burtulina

Toma della Burtulina

A single cheesemaker for this "house made" cheese. Dairy cows, twenty animals, graze in summer over 2000 meters giving us an extraordinary Grasso d'alpe cheese. In winter the animals are free to choose - according to the weather - the wild pasture or the covered shelter with a new barn built especially for them.

Formaggio di Rima settembrino

Formaggio di Rima settembrino

Also in Valsesia, as well as in Val d'Ossola, the tradition of transhumance and alpine pasture exists and remains. Naturlamente, before and after the ascent and descent towards and from the most suitable pastures, the dairy farmer produces the so-called "home" cheeses. As for the Rima cheese from September, it is the production obtained between the end of summer and the beginning of autumn, coagulating the milk of the home pasture which, for this cheese, means the grass of 1400 meters. So a mountain cheese with a character as well as specific even well distinct, as a structure and taste, by his brother of the highest mountain pastures.

Caciobomber

Caciobomber

Seasoned cheese with cooked and soft pasta, with a delicate flavor, of raw organic cow's milk. Produced on the hills of Como, on the border with Switzerland.

Parmigiano Reggiano DOP Qualità di Montagna

Parmigiano Reggiano DOP Qualità di Montagna

Although historically the Parmesan cheese was only the plain, from the first half of the twentieth century attempts to extend production to the Apennines have given exceptional results thanks to the kindness of the high altitude pastures, located up to 7-800 meters above sea level, it is therefore possible to talk about a product "mountain". The forms of this cru, limited production, is not recognized by the branding on the face, with the words "Quality of the mountain."

Toma brusca

Toma brusca

The milk with which this cheese is produced is left to slightly acidify before it is used. This gives the cheese both its name and its special flavour. As a skimmed milk cheese, this is particularly suitable for a lengthy ripening period that can last to over a year.

Pecorino Romano DOP

Pecorino Romano DOP

Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto. It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to the high level of salt. Nonetheless, it is also excellent as a table cheese. Its denomination of protected origin (DOP) status is one of the oldest in Italy as it was awarded in 1955.

Caciocavallo Podolico

Caciocavallo Podolico

This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The Podolica cows live in a free range condition in the Mediterranean brush, feeding on strongly aromatic grasses such as wild fennel, liquorice and laurel bay whose perfumes are absorbed into the milk. Podolico Caciocavallo necessitates a lengthy ripening period which can sometimes be prolonged for several (it is claimed, sometimes as long as twelve) years. As for all the other kinds of Caciocavallo, the cheeses are ripened by hanging the forms roped together in pairs over a beam or a stick (a cavallo- on horseback) and it is this method that has given the cheese its name. This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The Podolica cows live in a free range condition in the Mediterranean brush, feeding on strongly aromatic grasses such as wild fennel, liquorice and laurel bay whose perfumes are absorbed into the milk. Podolico Caciocavallo necessitates a lengthy ripening period which can sometimes be prolonged for several (it is claimed, sometimes as long as twelve) years. As for all the other kinds of Caciocavallo, the cheeses are ripened by hanging the forms roped together in pairs over a beam or a stick (a cavallo- on horseback) and it is this method that has given the cheese its name.

Formaggi di capra a latte crudo

Formaggi di capra a latte crudo

From a small farm in the heart of Piedmont region, here it comes a brand new great production of goat milk cheeses! Feeding animals is totally controlled, in Winter, the barn, feed with alfalfa hay and chopped cereal, in Summer, the wild pasture with wild herbs and chopped cereal. The cheese is worked with the milk in the morning in addition to the milk milked rested to the previous evening, kept at room temperature with addition of calf rennet. The result is a very fine and delicate product, with typical aromatic scents of herbs which are fed, it can be eaten both fresh and more mature.

Formaggio di pecora di Bitti gigante

Formaggio di pecora di Bitti gigante

Large version of the extraordinary Sardinian sheep's milk cheese made by hand. Produced from organic farming, obtained from the milk of healthy and free animals.

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