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"Mountain Giandujotto" cheese is a handcrafted specialty like the famous “Gianduiotto chocolate”, both interpreting ancient traditional recipes.
Its characteristic mountain shape evokes the reliefs and the varied shades of color in the memories of shepherds during the summer periods in the mountain pastures.
Produced with raw milk that releases its aromatic complexities with hints of herbs, flowers and hazelnut. The paste has a typical eyelet of raw milk processing. The maturing takes place in the mountains on fir boards.
Minimum maturing: 60 days
"Mountain Giandujotto" cheese
€8.70
"Mountain Giandujotto" cheese is a handcrafted specialty like the famous “Gianduiotto chocolate”, both interpreting ancient traditional recipes.
Its characteristic mountain shape evokes the reliefs and the varied shades of color in the memories of shepherds during the summer periods in the mountain pastures.
Produced with raw milk that releases its aromatic complexities with hints of herbs, flowers and hazelnut. The paste has a typical eyelet of raw milk processing. The maturing takes place in the mountains on fir boards.
Minimum maturing: 60 days
INGREDIENTS: Raw MILK, salt, rennet.
Uses and pairings: it pairs with full-bodied red wines.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Curing time
- Medium curing (60 - 180 days)
- Milk processing
- Raw milk
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