Formaggio d’Antigorio
In Ossola, “casa” refers to the valley-floor dairy, as opposed to the high-mountain alpine pasture. Guffanti pays particular attention to selecting producers with high quality standards: often these are the same alpine cheesemakers who, during the months they remain in the valley, dedicate themselves to “casa” tomes with the same skill demonstrated in the alpine pastures, even though the raw material (i.e. the milk) is different, lacking the flavors imparted by the high-mountain flora. Production from Valle Antigorio, one of the Ossola valleys, is particularly important, where traditional cheesemaking has been revived in recent years. In our cellars, the “riserva” version is also available, aged for a minimum of 12 months.
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Characteristics
Region
Milk Origin
Appearance
straw-yellow colored paste, compact, with dense bird’s eye holes
Taste
intense, with notes of grass or hay and stable
Pairings
Full-bodied red wines. Aromatic honey. Fresh fruit (Passacrassana pear, cherries…). Black rye bread, polenta
Technical specifications
| Milk Types | Cow |
|---|---|
| Milk | cow's milk, pasteurized milk, whole milk |
| Processing | artisanal and industrial |
| Cheese paste | cooked, pressed |
| Salting | Dry salting and brine |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 45% Mgss |
| Dimensions | diameter 30-40 cm, h. 10-15 |
| Producers | cheesemakers from Ossola |
| Whole Cheese Code | 7500075 – 7500010 (Reserve) |
| Cutted Cheese Code | 7500076 – 7500011 (Reserve) |
