Formaggio Valdostano Guffanti
Valle D’Aosta cheese
The typical cheese from the Aosta Valley, produced by cheese makers are not part of the consortium of Fontina DOP.
It is produced from the milk of cows of the breeds mottled black and brown spotted in pasture on the St. Bernardo pass, preserving the ancient artisan traditions, production limited to the summer period.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Italian Cheese from Valle D’Aosta
Source: Valle d'Aosta
Type of milk: Cow
Organoleptic characteristics
Aspect and texture: pulp pale yellow, firm, dense with holes in bird's eye or larger
Taste: intense, with notes of hay and barn
Serving suggestions: Full-bodied red wines. Aromatic honey. Fresh fruit (apples and pears). Black rye bread, porridge
Technical characteristics
Milk: vaccine, whole, raw
Production method: artisanal form alpage
Paste: cooked, pressed
Salting: dry
Ripening: 90 days minimum
Production period: summer production from alpage
Fats: 45% Mgss
Weight: 8-18 kg
Dimensions: side 30-45 cm, height 7-10 cm
6200064
Data sheet
- Shelf Life:
- 60 Days
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Valle D’Aosta cheese
The typical cheese from the Aosta Valley, produced by cheese makers are not part of the consortium of Fontina DOP.
It is produced from the milk of cows of the breeds mottled black and brown spotted in pasture on the St. Bernardo pass, preserving the ancient artisan traditions, production limited to the summer period.