Formaggio del Monte Cistella

This cheese comes from the Northern area of Ossola Valley and it takes its name from Monte Cistella ( m s.l.m. 2880 ) , one of the peaks of the Lepontine Alps . In such an environment the grassland pasture or perennial grass has always been the main item in the crops . It follows a strong development of animal husbandry and an abundant and excellent dairy production , of which the cheese Monte Cistella is example.

Organoleptic characteristics

Aspect and texture
pasta pale yellow , soft, supple on the palate
Taste
delicate, sweet with obvious hints of fresh milk
Serving suggestions
rosé wines , dry white or spumatizzati . Acacia's honey. dried figs . Well it suited as a base for fondues .

Technical characteristics

Milk
vaccine pasteurized whole
Production method
artisanal
Paste
natural color , slightly pale , has a small light and widespread eyes
Salting
in brine
Ripening
45 days minimum
Production period
all year
Fats
45% Mgss
Weight
1,8 kg about
Dimensions
d 18 cm, h 4/5 cm
Producers
farmers in Valle Antigorio (North of Piedmont)
Whole cheese code
n.d.
Cutted cheese code
n.d.

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