Formaggio di Rima settembrino

Also in Valsesia, as well as in Val d'Ossola, the tradition of transhumance and alpine pasture exists and remains. Naturlamente, before and after the ascent and descent towards and from the most suitable pastures, the dairy farmer produces the so-called "home" cheeses.

As for the Rima cheese from September, it is the production obtained between the end of summer and the beginning of autumn, coagulating the milk of the home pasture which, for this cheese, means the grass of 1400 meters.

So a mountain cheese with a character as well as specific even well distinct, as a structure and taste, by his brother of the highest mountain pastures.

Organoleptic characteristics

Aspect and texture
straw-yellow paste, with diffused and non-uniform holes.
Taste
intense and with hints of herbs
Serving suggestions
full bodied red wines. Aromatic honey. Black bread

Technical characteristics

Milk
raw, whole cow's milk
Production method
artisanal
Paste
cooked
Salting
in brine
Ripening
30 days minimum
Production period
September
Fats
43% Mgss
Weight
2,5 - 4 kg
Dimensions
Diameter 20-25 cm, height 5-7 cm
Producers
Farmer from Valsesia area
Codice forma
7700101
Codice tagliato
-

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