Formaggio d’Antigorio

For "home" means the Ossola valley dairy, contrasted the high mountain pastures. Guffanti takes special care of the selection of manufacturers with high quality standards: often these are the same alpine farmers in the year in which they remain in the valley are dedicated to tome "home" with the same skills demonstrated in mountain pastures, although the matter before (ie milk) is different, devoid of flavors transmitted from the high mountain flora. Important to the production of the Antigorio Valley, one of the Ossola valleys, where you took the traditional processing raw milk.

Organoleptic characteristics

Aspect and texture
pasta with straw yellow color, compact, with dense holes to tawny
Taste
intense, with notes of grass or hay and barn
Serving suggestions
red wines. aromatic honey. fresh fruit (pear Passacrassana, cherries ...). Black rye bread, porridge

Technical characteristics

Milk
vaccine, whole, raw or pasteurized
Production method
artisan and industrial
Paste
cooked, pressed
Salting
dry and in brine
Ripening
minimun 60 days
Production period
all the year
Fats
45% Mgss
Weight
5-7 kg
Dimensions
d. 30-40 cm, h. 10-15
Producers
cheesemakers of Ossola
Codice forma
n.d.
Codice tagliato
n.d.

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