Raw milk - Guffanti formaggi, Affinatori dal 1876

Italiano

Products

Stories

News

Results for “Raw milk” tag

Parmigiano Reggiano DOP

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.

Salva Cremasco DOP

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.

Trentingrana DOP

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.

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.

Capra Rocchino a latte crudo "flowers"

Capra Rocchino a latte crudo “flowers”

The typical tradition from Piedmont of the "Prato Fiorito" is renewed. The Rocchino goat - strictly with raw milk - is garnished with dried flowers that give the cheese intense and typical aromas of the pastures of the animals.

Formaggella di Malga a latte crudo

Formaggella di Malga a latte crudo

Formaggella di Malga is produced in the mountain areas around the Bergamo valleys, where some farmers use the pastures for milk production. The cattle are left to graze day and night in the summer in steep meadows and pastures where agricultural machinery cannot work to make hay, to cope with the following winter in which the cattle will be in the cowshed for 4-5 months.Formaggella is the typical raw-milk table cheese of these areas.

Pecorino di Pienza al tartufo

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.

Robiola a crosta lavata

Robiola a crosta lavata

This is a smaller version of the classic washed rind stracchino, which takes on its own characteristics due to the smaller surface area, which makes the cheese 'take on salt' in a different way and accelerates ripening.

Bitto DOP

Bitto DOP

Although it is currently eaten fresh, the Bitto (the name of one of the streams running through the Valtellina) was traditionally a ripened cheese that could resist intact for up to ten years. It is an exclusively alpine pasture cheese

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" (fat pasture) 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.

Lingottino di capra a latte crudo "flowers"

Lingottino di capra a latte crudo “flowers”

A brand new version of "Prato Fiorito" from Piedmont, starting from the base of "Lingotto" goat milk cheese. The raw milk Lingotto is garnished with dried flowers that give the cheese intense and typical aromas of the pastures of the animals.

Latteria Grigna

Latteria Grigna

This beautiful mountain cow's milk cheese comes directly from the Valsassina heights and has a regular round shape. It has a uniform straw-yellow paste, more intense in the summer season and with slight eye formation. Consistent rind with the presence of characteristic mould. Sweet, pleasant and aromatic flavour. Guffanti proposes it after a minimum 90-day period in the caves.

Robiola due latti

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.

Raschera DOP

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.

Piacentinu Ennese DOP

Piacentinu Ennese DOP

The significance of this cheese’s name is much debated. According to some, ‘Piacentinu’ means ‘cheese that pleases (piace)’, whilst others claim it means ‘cheese that weeps (piange)’ due to the fact that drops of serum are sometimes present in the fresh forms. It could also mean a cheese ‘to be ripened’ like the northern Italy hard cheeses, since ‘piacentino’ was the traditional name given those cheeses. In fact, although the current trend is to eat it fresh, Piacentinu Ennese is well adapted to a lengthy ripening process. Its most obvious characteristic is the abundant addition of wild saffron to the curd, giving it a unique colour and flavour. The sheep used for its production feed mainly on vetch, a leguminous plant, which confers its own distinctive flavour to the milk.

Grasso d’Alpe Monscera

Grasso d’Alpe Monscera

The history of the exploitation of the pastures in Val d’Ossola is documented since the first half of the year one thousand. The Ossola mountain offers , even at high altitudes , vast expanses and well sheltered from the winds for grazing animals and , from these characteristics , the local mountain dwellers through the centuries have been able to take advantage of great cheeses . An emblematic case is represented by the summer production on Alpe Monsera (2,100 meters above sea level): very limited quantities, of a few hundred wheels per year each, processed in the months of July and August and sent back down to the valley on the back of a mule.

Pecorino a caglio vegetale (vegetal rennet)

Pecorino a caglio vegetale (vegetal rennet)

Reinterpretation in a modern key, in the wake of the great tradition of Sardinian sheep's milk. This pecorino is born, strictly from raw milk, coming from animals of extensive pastoralism, with the use of vegetable rennet obtained from thistle flower. It shows an hard paste with elastic structure and sweet notes, deriving both from the use of sheep's milk and from vegetable rennet.

Stracchino Quadro

Stracchino Quadro

The technique and processing are similar to that of Taleggio, which in ancient times was called 'Stracchino' like other uncooked cheeses from Lombardy, mainly produced after coming down from the mountain pasture (when the cattle was 'stracco', i.e. tired): this cheese fully represents the Valsassina dairy tradition.

Pecorino Toscano DOP

Pecorino Toscano DOP

Just as other Tuscan pecorino sheep’s cheeses, this has a fresh, sweet flavour and can be eaten either fresh or ripened. It is made throughout the Tuscan region and also in a few municipalities of Umbria. However, the main production area is the Maremma.

Ragusano DOP

Ragusano DOP

In Sicily, the cheese traditionally takes the form of parallelepido: to be the DOP Ragusano needs to be made with milk from cows Modicana (which has become rather rare and almost extinct) fed with grass or hay, or, in the case where milk comes from cows of other breeds, took the name of "Cosacavaddu rausanu." The pastures of origin are those Ibleo poor but characterized by a great variety of wild flowers and herbs. Cheese, of Serbia, is tied to a rope in pairs, to allow air forms in the best way possible, and hung from a beam as with the cheese round. During maturation, the wheels are greased with oil mixed with vinegar. For the size of its forms processing requires great dexterity on the part of the cheese using traditional tools and techniques.

View more