• Home
  • Cheeses
  • Regional selections
  • 'Veneto '

Veneto

desc

Switch Thumb
  • product

    Allevo Asiago DOP

    Allevo Asiago is divided, according to its ripening, into three types: medium aged (six months), mature (one year) and extra-mature (two years). Similar to other northern Italian cheeses, its origins lie in the mountains, or,  more precisely, in the Asiago high plateaux region. It subsequently spread down to the plains of the surrounding provinces and, [...]

      Categoria : Cheeses, Regional selections, Trentino Alto Adige (eng), Veneto

  • product

    Asiago Pressato DOP

    Fairly recent version of the classic Asiago DOP, produced with whole cow’s milk and is characterized by short curing times. The version with the dark rind is emphasized in the quality of the raw material and craftsmanship.

      Categoria : Cheeses, Regional selections, Veneto

  • no image

    Bastardo del Grappa

    Classic cheese produced in Veneto region, it takes its particular name because it is an intermediate processing between Asiago and Asiago d’Allevo . In the cheesemaking process it is used the milk of the evening and the milk the next morning , mixed together to create the cheese.

      Categoria : Cheeses, Regional selections, Veneto

  • product

    Bastardo del Grappa Stagionato

    Classic cheese produced in Veneto region, it takes its particular name because it is an intermediate processing between Asiago and Asiago d’Allevo . In the cheesemaking process it is used the milk of the evening and the milk the next morning , mixed together to create the cheese. This peculiar cheese is cured for at [...]

      Categoria : Cheeses, Regional selections, Veneto

  • product

    Briscola al barbera drunk cheese

    piemontesi di Barbera, dall’aroma molto deciso. Ulteriore sapore gli viene conferito dall’innesto di una piccola percentuale di latte caprino nel latte vaccino.

      Categoria : Cheeses, Regional selections, Veneto

  • product

    Caciocavallo Barricato

    A southern Italian cheese with a more distinctive initial flavour than that produced in the Veneto dairies where the raw materials for making ‘drunk’ cheeses are usually produced. The method of making cheeses ‘drunk’ in barriques of red wine marc is a Veneto tradition. A southern Italian cheese with a more distinctive initial flavour than [...]

      Categoria : Cheeses, Regional selections, Veneto

  • product

    Formaggio Trevigiano Stagionato

    It’s a cow’s milk, cooked and pressed cheese to which the microbial population selected over more than 100 years gives a characteristic and unique sweet taste.

      Categoria : Cheeses, Regional selections, Veneto

  • product

    Full fat Monte Veronese

    Fresh Monte Veronese is officially called ‘full fat milk’ since, in contrast to the ripened version, it is not made with skimmed milk.  It is a fairly recent introduction that has been created in response to the overwhelming demand for less matured cheeses (as has happened with other cheeses produced nearby, such as Asiago). Nonetheless, [...]

      Categoria : Cheeses, Regional selections, Veneto

  • product

    Grana Padano DOP

    Produced throughout a vast area comprising the largest regions in northern Italy (excluding the provinces in Emilia dedicated to the production of Parmigiano Reggiano), Grana Padano, when produced with the appropriate care and ripened for at least two years, is a high quality product for use in cooking and as a table cheese.  Guffanti selects [...]

      Categoria : Cheeses, Friuli ed Emilia, Lombardia, Piemonte, Regional selections, Trentino Alto Adige (eng), Veneto

  • product

    Grey pearl

    In the Veneto’s traditions for preserving cheeses, ingenious methods were used which also turned out to have an excellent effect on their flavour.  In this instance, the still fresh cheese is put to dry in wood ash mixed with spices. In the truffle version, small pieces of the black tuber are added directly to the [...]

      Categoria : Cheeses, Regional selections, Veneto

  • product

    Latteria al tartufo

    Variation on the theme in the cheese dairy. The use of noble truffle cheese makes a very pleasant and tasty. The long ageing enriches its organoleptic qualities.

      Categoria : Cheeses, Veneto

  • product

    Latteria del Grappa

    Dairy cheese with the typical taste of cheese productions of Nord West of Italy. It reminds, as per aroma and aspect, the protected denomination of origin, Asiago.   The milk is worked by an artisanal and traditional technique. In this  way the cheese gain a very sweet and delicate taste.

      Categoria : Cheeses, Regional selections, Veneto

The Alpine pasture

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

From the artisan dairy

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

Our season caves

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