Lombardic Cheeses
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QUADRELLO di BUFALA
Pasteurised Buffalo's Milk Animal Rennet from Pandia (Po Valley), Italy Quattro Portoni pair with... Barolo, Fruit-driven Whites (Maschiato, Gewürtzminers, New-World Chardonnay) The recipe is borrowed from classic Taleggio, but extraordinarily rich and proteinaceous buffalo’s milk creates a unique, creamy & savoury taste. |
SALVA CREMASCO DOP*
Raw Cows' Milk Animal Rennet from Valtaleggio, Italy Luigi Guffanti pair with... Petit Syrah, Merlot, Arneis, Lagers, Wheat Beers Compact and pressed, this savoury cheese exudes ripe, sharp and somewhat curious flavours of fungal curd, hay and riverstone; the paste is dense but dry with a caky consistency. *DOP status pending |
SCIMUDIN di VACCA
Raw Cows' and Goat's Milk Animal Rennet from Sondrio, Italy Luigi Guffanti pair with... Dry Whites are best (Chablis, Sancerres, Pouilly-Fuissé ) Oozing and supple with notes of fresh cream, bananas, and Brie-esque flavours of mushroom and earth but milder than its French counterpart. It gets quite runny, so have plenty of crusty bread handy. |
TORTA di PEGHERA
Thermalised Cows' Milk Animal Rennet from Valtaleggio, Italy Luigi Guffanti pair with... Voignier, Arneis, Cabernet Franc, Lagers, Grappa This rare import sports a layering of hefty countryside flavours; brown butter, hazelnuts, brussels sprouts and mushroom; a must try. |