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Results for “Raw milk” tag

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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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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Salva Cremasco DOP
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Salva Cremasco DOP

A member of the same family as ‘Quartirolo’, this cheese is ripened for much longer periods. The name derives from the fact that it was once produced to ‘save’ (salvare) excess milk – in particular that already used for extracting the cream in order to make butter – from the animals feeding in the rich water meadows in southern Lombardy.

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Toma Alpeggio Forcoletta
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Toma Alpeggio Forcoletta

The history of the exploitation of the mountain pastures in the Ossola Valley has been documented since before the year 1000. The Ossola mountain offers, even at high altitudes, wide expanses and well sheltered from the winds for grazing animals, and from these characteristics the local mountaineers over the centuries have been able to draw cheeses of great value. Among the many Ossola mountain pastures that stand out for the richness of the herbs and the spontaneity of the meadows, there is certainly Punta Forcoletta (1,785 m). Limited productions, processed in the summer months starting with the first herbs until the end of the summer. Free grazing animals, spontaneous growth meadows and the use of traditional tools: the Guffanti Protocol, in short!

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Valtellina Casera DOP
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Valtellina Casera DOP

This is the alter ego of ‘Bitto’ cheese, produced mainly in the autumn, winter and spring months and made exclusively on the alpine pastures.  Like Bitto, it was awarded denomination of protected origin (DOP) status in 1995.  It can be ripened with excellent results but it is often preferred fresh on its own or as an ingredient of traditional Valtellina recipes.

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Trentingrana DOP
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Trentingrana DOP

Although it falls with the area of the ‘Grana Padano’ DOP, the Grana produced in the province of Trento (particularly significant in the Val di Non area) can be distinguished from the others by the brand ‘Trentino’ that is clearly visible on the form. The milk from mountain areas (during the summer the pastures are at 7-800 metres) is used in its production, giving it a distinctive flavour that makes it stand out from other, similar products.

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Pecorino di Farindola
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Pecorino di Farindola

Produced in the area of the eastern slope of the Gran Sasso and Monti della Laga National Park, it owes its particularity to the use of pig rennet, which gives it its typical aroma. The use of this rennet has ancient origins: its preparation is the exclusive prerogative of women and is jealously handed down from generation to generation. Particularly interesting is the maturing process, which takes place inside old wooden cupboards used exclusively for this purpose. During this period (from 3 to 6 months) the surface of the cheese is patiently and periodically greased with a mixture of extra-virgin olive oil and vinegar, a treatment that serves to prevent the formation of mold and cracks.

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