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Canestrato di Capra dei Basilischi
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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.

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Toma alpeggio di Roberto
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Toma alpeggio di Roberto

We are in Val Vigezzo. From Malesco, take the road to Val Loana at an altitude of about 1,200 metres. You will find a hollow, wide and well sheltered from the winds for grazing animals. In this place, during the summer months (June, July, August and sometimes September), the classic GRASSO D'ALPE is produced. The characteristics of this cheese are determined by the particularity and specificity of the polyphitic pastures where the Alpine Brown cow chooses from day to day the grass to graze. A limited production of a few hundred wheels per year.

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Provola dei Nebrodi
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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.

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Caciocavallo Podolico
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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.

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Storico Ribelle Presidio Slow Food
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Storico Ribelle Presidio Slow Food

Storico Ribelle cheese is produced exclusively in the summer months on the alp cattle consists of dairy cows (traditionally alpine brown race) and goats (native breed of orobica Valgerola) is conducted on the pastures in June and stayed there, conditions weather permitting, until the month of September. Cattle and goats feed exclusively on the mountain pasture, to be regulated in fact it is prohibited to integrate the feeding with feed and silage; the environment of the Alps Orobie, for exposure, for the abundance of  the waterways and for variations in height, has a floral variety that gives the milk of superior quality nutritional properties. The biodiversity of the mountain environment, its scents and flavors, giving unique organoleptic characteristics of each form of history produced in the 12 pastures of the Consorzio di Salvaguardia. The twelve alpine pastures in question – those in the Val Gerola are particularly important – are mainly steep and rocky and this explains why cow herding is accompanied by goats and the subsequent inclusion of goat’s milk in Formaggio Valli del Bitto cheese. The power supply has a positive effect on the qualitative aspects of milk making it rich in polyunsaturated fatty acids and an essential fatty acid of the omega-3 series, both known for its beneficial effects on our health.

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La Bomba ("The Bomb")
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La Bomba (“The Bomb”)

This small raw cow's milk cheese is produced manually one by one, by hanging the liners in linen cloth so as to create a small depression in the upper plate. After salting and a first seasoning is added the organic lime honey in the conchetta superiore. Honey, matured with cheese, releases its fragrance and taste, leaving pleasant nuances of honey and linden flowers on the palate.

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“BuonaSorte” Guffanti (+24 mesi)
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“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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Maccagno biellese raw milk
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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.

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Pecorino di Pienza
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Pecorino di Pienza

Pienza is a Renaissance town in the province of Siena, created by order of the fourteenth century Pope, Pius II.  The production area of this Tuscan sheep’s cheese is that surrounding the ‘Siena clays’, small rounded hills that provide poor pastures, much loved by the sheep.  Pienza sheep’s cheese is produced in two different versions. The red, fresh cheese version is semi-ripened and coloured with tomato juice as a protective coating, whereas the ripened version has a black rind. It is not a piquant cheese as is often the case with sheep’s cheeses since calf rather than kid rennet is used to make the cheese (vegetable rennet was frequently historically used in Tuscany ). Pienza Pecorino is the most commonly used in making the Sogliano al Rubicone ‘Trench’ Cheese.

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Bagòs
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Bagòs

It is a great traditional hard cheese, also characterised by its alpine pasture production. 'Bagòss' means 'bagolinese' in the local dialect, from Bagolino, a village in the Caffaro Valley that is the main centre of production of this cheese (of which, unfortunately, imitations from the plains have also spread in recent years). Saffron is traditionally added to the curd, which gives it its characteristic intense yellow colour. The cheeses are matured for a long time, even more than two years, periodically greasing them with linseed oil. When the cheese wheel is cut, the escape of air from the small alveoli inside the paste produces a continuous slight crackling sound that resembles a moan, for which it was once jokingly said that the cheese 'cried'. We at Guffanti rather like to think of it as a moan or a 'cry of joy'!

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Parmigiano Reggiano DOP Qualità di Montagna
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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."

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Taleggio DOP
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Taleggio DOP

Its name and history go back to the mountains between Lecco and Bergamo where the Val Taleggio lies.  Like Gorgonzola, a close relation (until a few decades ago there were both generically called ‘stracchino’), Taleggio DOP is an uncooked paste which is subsequently baked in special rooms at between 20° and 30° C to eliminate the excess serum. Ripening takes place in natural caves such as those in the Valsassina that have been famous since the eighteenth century for their natural suitablity for refining cheeses.

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Toma Bettelmatt
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Toma Bettelmatt

The history of using alpine huts in Val d’Ossola has been known since before the first century. The mountains of this area, even at very high altitudes, have wide, sheltered pastures for the animals and it is this characteristic that the local alpine shepherds have turned to good account in creating excellent cheeses throughout the centuries.  The most famous alpine cheese-making hut in the Ossola area is Bettelmatt, in the high Val Formazza, in the northern part of Ossola, but equal fame has spread to those in Toggia, Kastel, Sangiatto, Lago Vannino, Alpe Forno and Poiala - all situated at over two thousand metres and all in the Val Formazza. They have a very limited production of only a few hundred forms each every year. These are all made during July and August and used to be brought down to the valleys by mules but, more recently, they make the trip down in helicopters. Since the summer season of 2003, in order to distinguish them from their numerous and widespread counterfeits, the alpine Toma from Bettelmatt have been fire branded with their name (see illustration above).

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