Grasso d’Alpe Conca Gattascosa

The history of the exploitation of the pastures in Val d’Ossola is documented since the first half of the year one thousand. The Ossola mountain offers , even at high altitudes , vast expanses and well sheltered from the winds for grazing animals and , from these characteristics , the local mountain dwellers through the centuries have been able to take advantage of great cheeses . Very limited productions , a few hundred forms each year , they work in the months of July and August and made ​​back down to the valley by mule or , in recent years , by helicopter .

Organoleptic characteristics

Aspect and texture
paste intense straw color , compact, with thick eye partridge or larger
Taste
very intense , flavorful , with alpine herbs notes and the stable
Serving suggestions
full-bodied red wines . aromatic honey . fresh fruit (pear Passacrassana ) . Black rye bread , porridge

Technical characteristics

Milk
vaccine, whole, raw
Production method
artisanal in pasture
Paste
cooked, pressed
Salting
a secco e in salamoia
Ripening
60 days minimum
Production period
Summer production
Fats
45% MGSS
Weight
5-7 kg
Dimensions
d. 30-40 cm, h 10-15 cm
Producers
farmers from Ossola valleys
Codice forma
7500058
Codice tagliato
7500059

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