Vecchia Latteria Guffanti
A cheese belonging to the large Venetian dairy family. It’s well-suited to aging, lasting more than a year, and reaches its peak after 24 months in the cellar.
In our cellars we mature this cheese until it reaches the optimal maturation period of two years, allowing the cheese to acquire the ideal consistency and aromas for tasting.
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Characteristics
Region
Milk Origin
Appearance
semi-hard or hard straw-yellow paste, with few eyes
Taste
sweet, more or less intense depending on the seasoning, with spicy notes
Pairings
Full-bodied red wines. Unfiltered dark beers. Chestnut honey, spicy fruit mustard. Fresh fruit (apples, Passacrassana pears) if not very aged. Rye bread.
Technical specifications
| Milk Types | Cow |
|---|---|
| Milk | cow's milk, pasteurized milk, whole milk |
| Processing | artisanal |
| Cheese paste | cooked, pressed |
| Salting | brine |
| Seasoning | minimum 4 months |
| Production | all year round |
| Fat | 35% Mgss |
| Weight | 5-7 kg |
| Dimensions | diameter 30-40 cm, h. 6-10 |
| Producers | dairies in the province of Treviso |
| Whole Cheese Code | 340F126, 340F128 RESERVE |
| Cutted Cheese Code | 340F127, 340F129 RESERVE |
