Formaggio Bassanese

Veneto's cheese, coming from the province of Vicenza (Bassano del Grappa). This cheese summarizes the characteristics of the great Veneto cheeses and of North-East Italy in general: compact wheels, a paste of a beautiful straw color and a marked softness even in the most advanced ageing process. Luigi Guffanti proposes the forms after aging for at least 60 days in their underground caves in Arona, when the Bassano Cheese expresses the concept of "coagulated milk" at its best.

Organoleptic characteristics

Aspect and texture
intense straw -colored paste , compact , dense with medium or large holes
Taste
intense, sweet
Serving suggestions
Red wines. Aromatic honey . Mustard pumpkin . Fresh fruit ( pear Passacrassana ) . Black rye bread , porridge

Technical characteristics

Milk
pasteurized cow's milk , rennet , salt
Production method
artisanal
Paste
cooked, pressed
Salting
in brine
Ripening
60 days minimum
Production period
all over the year
Fats
55% Mgss
Weight
4-5 Kg
Dimensions
diameter 20-30 cm, h 8-10 cm
Producers
Farmer in Bassano del Grappa area
Codice forma
110615
Codice tagliato
110616

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