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"Gobbo with chestnut" cheese is produced from an ancient recipe of the dairy tradition of the Cialancia hamlet.
The paste is ivory colored, with a milky-buttery aroma and full flavor, to which chestnut gramiglia is added, making this cheese unique and inimitable.
Minimum maturation: 60-90 days
"Gobbo with chestnut" cheese
€35.40
"Gobbo with chestnut" cheese is produced from an ancient recipe of the dairy tradition of the Cialancia hamlet.
The paste is ivory colored, with a milky-buttery aroma and full flavor, to which chestnut gramiglia is added, making this cheese unique and inimitable.
Minimum maturation: 60-90 days
INGREDIENTS: Sheep's MILK, rennet, Cialancia chestnut chips, flavouring, salt.
Uses and pairings: Excellent with a full-bodied red wine
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Sheep milk
- Curing time
- Medium curing (60 - 180 days)
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