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Results for “Raw milk” tag

Parmigiano Reggiano DOP
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Parmigiano Reggiano DOP

The most famous of Italian cheeses, mentioned as early as the fourteenth century in a story by Boccaccio. The production area is mainly located in the provinces and traditionally of Parma and Reggio Emilia, although it has been extended to the edges of some of the surrounding provinces. Until a few decades ago, the production was in the typical "toll" octagonal which guaranteed a special air circulation, and is still in the process have been retained some archaic traditions such as the use of copper instead of stainless steel, for the boilers in which the cheese is made. The seasoning, if conducted under optimal conditions, can also successfully overcome the four years (the cheese still needs at least 36 months of seasoning to make the most of its potential) to test the ripeness of the forms you will use a needle to form of life "shot" deep in the dough. Among the first in Italy Parmigiano Reggiano (the double name was officially born in 1951: first there was talk of "Parmesan" or "cheese") has received the Doc in 1955, and the PDO in 1996.

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Spressa delle Giudicarie DOP
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Spressa delle Giudicarie DOP

A close relation of the Veneto or Lombardy ‘Latteria’ cheeses.  The name derives from the pressing of the forms (in the Ladin speaking valleys ‘spretz’ can stand for ‘cheese’ alone). In the past, this was an almost fat-free cheese although, today, this is less so. It was awarded denomination of protected origin (DOP) status at the end of 2003 and production began in early March 2004. The most significant characteristics required by the DOP status are that the cows are fed exclusively with hay, the cream should rise naturally in the containers rather than through churning and the use of small, one thousand litre cauldrons similar to those used for Grana.

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Panerone lodigiano
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Panerone lodigiano

Panerone (from pànera or ‘panna’ – cream - in the Lombardy dialect) has as its most distinctive characteristic a bitter taste due to the absence of salt and the presence of serum in the forms. This is, however, softened by other overtones of cream and butter. It is a singular taste that some can find unpleasant so it is important to find the right accompaniments that can make the best of its special features.

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Canestrato Lucano
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Canestrato Lucano

Moliterno is, above all, an area where the cheeses produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River.  Moliterno Sheep’s cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets -canestri) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste. This classical cheese form Basilicata region is produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River.  Canestrato Lucano cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets -canestri in Italian) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste. The milk used can be only sheep, according to the period of the year during which the sheep's production is in majority.

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Pecorino di Pienza al tartufo
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Pecorino di Pienza al tartufo

Pienza is a Renaissance town in the province of Siena, built in the 15th century at the behest Pope Pius II. The production area of this Tuscan pecorino is the area of the "Crete Senesi", low rolling hills that offer good pastures for the sheeps altough they are poor. The pecorino cheese is produced in three types: the red semi-hard, colored with tomato juice as a protective coating, is fresher; the black truffle that is similar to the one semi-hard but with white crust, and the ripe version that has a black colored crust . The taste is not spicy, as generally happens in pecorino, for the use of calf rennet instead kid rennet (once in Tuscany it was customary even use vegetable rennet) with truffle hints. Pecorino di Pienza is one of the most used cheeses in the processing of the Fossa cheese from Sogliano al Rubicon.

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Sola
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Sola

‘Sola’ in Piedmont dialect means ‘shoe sole’ to which this square, squat cheese is jokingly compared, particularly when it has ripened at length. The best known is that produced in the high Tanaro valley on the borders with Liguria, although Sora is produced throughout the Cuneo area and in some parts around Turin and Alessandria. It is related to ‘Raschera’, linked also by the ‘branding’, caused by squeezing the cheeses, evident on the surface of the cheese. However, it can be distinguished by its smaller size and the use of full fat instead of skimmed milk.

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Montasio DOP
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Montasio DOP

The most famous cheese from Friuli whose origins line in the Montasio alpine massif but which is currently produced throughout the region and in a number of Veneto provinces. There is also a fresh version, ripened for between two-four months and one ripened for between six months and one year.   A typical Friuli recipe for Montasio is called Frico – pieces of cheese and other ingredients, such as slices of apple, are fried together in a frying pan.

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CANESTRATO DI MOLITERNO IGP
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CANESTRATO DI MOLITERNO IGP

Among the oldest cheeses in the Italian dairy tradition. Dating back to the 4th century AC , Wine-growers, shepherds, and farmers transformed milk into typical cane basket, named after them. The production area includes several communes including Gorgoglione (Mt)  in the hinterland of Lucan region and it is here that the we as Guffanti select the best cured cheeses matured (special caves).

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Formaggio “BuonaSorte” Guffanti (+24 mesi)
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Formaggio “BuonaSorte” Guffanti (+24 mesi)

When man discovered how to preserve milk (by coagulating it), history took a precise direction. Amongst the historic cheeses, a place of honour is reserved for those characterised by the granular structure of the paste which lends itself not so much to cutting as to fracturing into delicious flakes and grating. Sumptuous cheeses, respectful of the cycle of two daily milkings - one in the evening and the other in the morning - obtained by combining the two milks which must have different stamps, widespread where the pastureland allows large daily quantities of cow's milk to be obtained. So cheeses from very precise orographic areas of the pianura Padana and the result of rigorous processes for productions that valorise the starting milk. The BuonaSorte Guffanti cheese is an example of this, heir to a solid and recognised tradition in the Lodigiana area to which we wish to give testimony, in an appropriate manner and in observance of up-to-date technical/sanitary dictates. So a cheese that no longer makes a drop, because today it is pressed so as to avoid leaving too many whey residues. A cheese that no longer has greenish notes and nuances in the colour of the paste, because today the resting of the evening milk, destined for skimming, cannot take place in untinned copper basins. Nor does it have a black rind, as this can no longer be treated with the manteca that used to be made of smoky black, cooked linseed oil and rice flour to protect it during rearing. But it is still a great cheese: with a naturally hard and compact rind, protecting the golden yellow interior, slowly maturing, grainy and soft at the same time, very fragrant, with an aromatic flavour with a strong personality, with a great shelf life because it is able to maintain its characteristics unaltered for a long time. Guffanti's choice to promote this cheese fell on a producer from the lower reaches of the River Adda, who uses milk from animals fed with fodder from that area only. One of the customs that has remained unchanged is the jargon of the cheese-makers, who have always called their lots of cheese 'fate' to allude to the obvious fact that there could be better or worse lots due to chance. This is the reason behind the idea of BuonaSorte cheese for cheese lots with good results. The special version produced by Guffanti strictly requests the use of raw milk. An important detail: no lysozyme is used. Happy BuonaSorte Guffanti cheese!!!  

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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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