Formaggio Nostrano Gran Cistella
Piemonte Cheese
For “casa” in Ossola Valley it means the cheese factory in the valley, opposite the high mountain pastures.
We take special care of the selection of manufacturers with high quality standards: they are often of the same mountain dwellers in the months of the year in which they remain in the valley are dedicated to tome “at home” with the same skill demonstrated in pasture, even if the matter before (ie milk) is different, devoid of flavors transmitted from the high mountain flora.
Important to the production of Antigorio Valley, one of the valleys of Ossola, where he was picked up in the traditional processing raw milk.
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 Piemonte
Source: Piemonte
Type of milk: Cow
Organoleptic characteristics
Aspect and texture: pulp pale yellow light, supple on the palate.
Taste: decided, with spicy notes features
Serving suggestions: Full-bodied red wines. Chestnut honey. Wild apples, black rye bread, porridge.
Technical characteristics
Milk: cow's milk, whole, pasteurized with inoculation of lactic acid bacteria selected.
Production method: artisanal
Paste: Compact, lightweight with scattered holes, natural color varies from deep yellow to pale slightly according seasoning.
Salting: in salamoia
Ripening: 60 days minimum - up to 6 months
Production period: all over the year
Fats: 38% Mgss
Weight: 6 kg
Dimensions: Diameter about 30-35 cm, height about 6-8 cm
Producers: Farmers in Valle Antigorio Valley
7500067
Data sheet
- Shelf Life:
- 60 Days
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Piemonte Cheese
For “casa” in Ossola Valley it means the cheese factory in the valley, opposite the high mountain pastures.
We take special care of the selection of manufacturers with high quality standards: they are often of the same mountain dwellers in the months of the year in which they remain in the valley are dedicated to tome “at home” with the same skill demonstrated in pasture, even if the matter before (ie milk) is different, devoid of flavors transmitted from the high mountain flora.
Important to the production of Antigorio Valley, one of the valleys of Ossola, where he was picked up in the traditional processing raw milk.