FORMAGGI ITALIANI – Guffanti Formaggi
Formaggi per tradizione. Il più completo sito di formaggi esistente in Italia
A fairly recent production having much in common with French Roquefort, although with rather less blue marbling and salt content resulting is a somewhat softer and more delicate flavour.
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Friuli ed Emilia, Lombardia, Molise, Campania, Puglia, Piemonte, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo, Trentino Alto Adige (eng), Valle d'Aosta, Liguria, Veneto
This most well known and characteristic Valle d’Aosta cheese is used in the recipes for fondues from this area. It is made with the milk from indigenous, black and brown patched cows. The alpine pasture productions or, at least, those safeguarding the artisan traditions, stand out amongst the variety of products on offer which, by [...]
Categoria : Cheeses, Regional selections, Valle d'Aosta, Liguria
o semplice da un punto di vista tecnico, in sostanza un latte acidificato e fermentato per un breve periodo. Il nome si pronuncia “prescinsöa”.
Categoria : Cheeses, Regional selections, Valle d'Aosta, Liguria
conservanti, tendono a inacidire in fretta.
Dal 2005 è riconosciuta la dop “Ricotta Romana”, prodotta esclusivamente da siero di latte ovino e nel solo territorio della Regione Lazio
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Friuli ed Emilia, Lombardia, Molise, Campania, Puglia, Piemonte, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo, Trentino Alto Adige (eng), Valle d'Aosta, Liguria, Veneto
The second Valle d’Aosta denomination of protected origin (DOP) cheese (awarded in 1995) after Fontina. The traditional name was Formadzo meigro ‘fat-free cheese’, due to the skimming of the milk. However, this can make the cheese rather bland so it is sometimes made with an injection of goat’s millk or with the addition of herbs [...]
Categoria : Cheeses, Regional selections, Valle d'Aosta, Liguria
Region : VALLE D'AOSTA
Region : TRENTINO ALTO ALDIGE
Region : FRIULI VENEZIA GIULIA
Region : SARDEGNA
Region : SICILIA
Region : CALABRIA
Region : VENETO
Region : LOMBARDIA
Region : BASILICATA
Region : CAMPANIA
Region : PUGLIA
Region : LAZIO
Region : MOLISE
Region : ABRUZZO
Region : MARCHE
Region : UMBRIA
Region : TOSCANA
Region : ROMAGNA
Region : PIEMONTE
Region : LIGURIA
Situated between 1300 and 2200 meters in altitude, the Alpine pastures produce in the heart of summer a greatly reduced amount of amazing cheeses. For 125 years, our trade has been to know the places, the people, and the traditions, in order to select the best of the best of Italian cheese production.
Let us suggest a short itinerary for an outing in the hills of Val Bognanco, in ...Read more
Follow us to get to know the producers of our cheeses: craftsmen from all the Italian regions who cultivate a centuries old craft.
The attention we pay to very typical cheeses leads us to personally deal with the various processing phases within our national territory. The images that foll ...Read more
A good cheese refiner is brought to light an extraordinary range of his knowledge of people, places, animals, for his theoretical competence and dexterity, but also the availability of another equally important requirement: the suitable ...Read more
