Formaggio d’Antigorio
In Ossola, “home” refers to the valley-floor dairy, as opposed to the high-mountain pastures. Guffanti takes particular care in selecting producers with high quality standards: often, these are the same mountain farmers who, during the months of the year when they remain in the valley, devote themselves to making “home” cheeses with the same skill demonstrated in the mountain pastures, even though the raw material (i.e., milk) is different, lacking the flavors imparted by the high-mountain flora. Production in the Antigorio Valley, one of the Ossola valleys, is important, where traditional production has been revived in recent years.
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Characteristics
Region
Milk Origin
Appearance
straw-yellow colored paste, compact, with dense bird’s eye holes
Taste
intense, with notes of grass or hay and stable
Pairings
Full-bodied red wines. Aromatic honey. Fresh fruit (Passacrassana pears, cherries, etc.). Black rye bread, polenta.
Technical specifications
| Milk Types | Cow |
|---|---|
| Milk | cow's milk, pasteurized milk, whole milk |
| Processing | artisanal and industrial |
| Cheese paste | cooked, pressed |
| Salting | Dry salting and brine |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 45% Mgss |
| Dimensions | diameter 30-40 cm, h. 10-15 |
| Producers | cheesemakers from Ossola |
| Whole Cheese Code | 7500075 – 7500010 (Reserve) |
| Cutted Cheese Code | 7500076 – 7500011 (Reserve) |
