Высококачественная традиционная итальянская еда сыр DOP Bitto для
- Категория: Cheese & Analogues >>>
- Поставщик: Luigi,Guffanti,1876,s.r.l.
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Описание и отзывы
Трекер стоимости
| Месяц | Минимальная цена | Макс. стоимость |
|---|---|---|
| Sep-19-2025 | 43.53 $* | 45.70 $* |
| Aug-19-2025 | 42.73 $* | 44.57 $* |
| Jul-19-2025 | 36.16 $* | 38.5 $* |
| Jun-19-2025 | 42.29 $* | 44.52 $* |
| May-19-2025 | 36.18 $* | 38.2 $* |
| Apr-19-2025 | 41.16 $* | 43.44 $* |
| Mar-19-2025 | 41.3 $* | 43.32 $* |
| Feb-19-2025 | 40.24 $* | 42.55 $* |
| Jan-19-2025 | 40.37 $* | 42.18 $* |
Характеристики
Product Description
Although it is currently eaten fresh, the Bitto (the name of one of the streams running through the Valtellina) was traditionally
a ripened cheese that could resist intact for up to ten years. It is an exclusively alpine pasture cheese (the winter production
is called “Valtellina Casera”) but, over the past few years, it has undergone a series of transformations and evolutions in which
its taste has often suffered.
Organoleptic characteristics
Aspect and texture
hard, yellow, pinhole paste; slightly convex form (the paste is soft and elastic when fresh).
Taste
intense, rich and dry with faint traces of animals, grass and pleasant undertones of goat cheese
Serving suggestions
Full bodied, aged, red wines. Chestnut honey, blueberry jam. Rye bread, “pizzoccheri” and “sciatt” from the Valtellina (buckwheat
Bitto filled pancakes)
a ripened cheese that could resist intact for up to ten years. It is an exclusively alpine pasture cheese (the winter production
is called “Valtellina Casera”) but, over the past few years, it has undergone a series of transformations and evolutions in which
its taste has often suffered.
Organoleptic characteristics
Aspect and texture
hard, yellow, pinhole paste; slightly convex form (the paste is soft and elastic when fresh).
Taste
intense, rich and dry with faint traces of animals, grass and pleasant undertones of goat cheese
Serving suggestions
Full bodied, aged, red wines. Chestnut honey, blueberry jam. Rye bread, “pizzoccheri” and “sciatt” from the Valtellina (buckwheat
Bitto filled pancakes)
Specification
item | value |
Variety | Ripened cheese |
Product Type | Cheese |
Type | Semi Hard Cheese |
Processing Type | Raw |
Origin | Cattle |
Packaging | Box, Vacuum Pack |
Shape | Piece |
Color | White |
Fat Content (%) | 0.45 |
Additives | NO |
Shelf Life | |
Weight (kg) | Full wheel: about 10 kg's |
Place of Origin | Italy |
Brand Name | Luigi Guffanti 1876 |
Cheese Type | Bitto DOP |
Milk | 100% Italian |
Certification | HACCP |
Ingredients | Salt |
TASTE | Characteristic |
Packing & Delivery
CARTON BOXES
Company Profile
Imagine a small Piedmontese town on the shores of Lake Maggiore, just a few kilometres from the Alps and its pastures: Arona. It is here, in a place that seems to have stood still in time, that the yellow gold of Luigi Guffanti 1876 rests, a company that for more than five generations has carried on a craft that is now more unique than rare, that of the cheese breeder.
Every day, a team of professionals, led by Carlo Fiori Guffanti, dedicates itself to the search for and subsequent selection of the finest Italian and foreign cheeses, a selection consisting of more than 250 references, starting with fresh cheeses and then moving on to moderately mature cheeses and finally to cheeses that are over 10 years old, because in reality, as they say at Guffanti, 'cheese never dies'.
The job of the cheese breeder is as fascinating as it is demanding. According to the statement 'cheese never dies', it is a living product and as such must be cared for every day, so that time and maturation can transform the raw materials to such an extent that a different product is obtained from the one that entered the cellar a few months or years earlier.
Imagine having the possibility to renew your offer, always guaranteeing the same high quality standard, but at the same time always offering a unique product, as it is handcrafted from production to maturation.
And what is the only way to know the whole story of a product? A list of first-class ingredients? Not good enough. The certification of state-of-the-art production processes? Not even that.
Luigi Guffanti chooses to work exclusively with small producers, who in most cases rear the animals from which they get their milk. We periodically visit the alpine dairy farms and cheese factories with which we collaborate in order to guarantee our customers a 100% traceable supply chain, and we only bring to our cellars the cheeses that our selection team deems suitable for the next stage of maturing.
We believe in the importance of product history and those who buy Guffanti cheese do not simply buy a coagulated mixture of milk, rennet and salt, but buy an experience. He buys an added value, which starts from the animal, passes from its milk, to the expert hands of the cheesemaker, up to those of the cheese breeder, who with his dedication and experience returns to the customer a product that at each bite will return very specific tastes and smells; sometimes flowers, sometimes fresh grass, sometimes hay, sometimes milk with a full and velvety taste and so on.
When we speak of a small but at the same time great reality, the reason is obvious. It is an artisan and meticulous work, from selection to refinement, carried out with passion by a family-run team, but at the same time it is an organised and structured reality, which offers its customers the possibility of always renewing themselves, ranging from more than 250 cheeses and their different maturations. All this with the convenience of having a single partner and interlocutor.
Selling a unique product, with verified quality in terms of raw materials, production and tradition, which is told in every mouthful and never dies, is really a different story.
Every day, a team of professionals, led by Carlo Fiori Guffanti, dedicates itself to the search for and subsequent selection of the finest Italian and foreign cheeses, a selection consisting of more than 250 references, starting with fresh cheeses and then moving on to moderately mature cheeses and finally to cheeses that are over 10 years old, because in reality, as they say at Guffanti, 'cheese never dies'.
The job of the cheese breeder is as fascinating as it is demanding. According to the statement 'cheese never dies', it is a living product and as such must be cared for every day, so that time and maturation can transform the raw materials to such an extent that a different product is obtained from the one that entered the cellar a few months or years earlier.
Imagine having the possibility to renew your offer, always guaranteeing the same high quality standard, but at the same time always offering a unique product, as it is handcrafted from production to maturation.
And what is the only way to know the whole story of a product? A list of first-class ingredients? Not good enough. The certification of state-of-the-art production processes? Not even that.
Luigi Guffanti chooses to work exclusively with small producers, who in most cases rear the animals from which they get their milk. We periodically visit the alpine dairy farms and cheese factories with which we collaborate in order to guarantee our customers a 100% traceable supply chain, and we only bring to our cellars the cheeses that our selection team deems suitable for the next stage of maturing.
We believe in the importance of product history and those who buy Guffanti cheese do not simply buy a coagulated mixture of milk, rennet and salt, but buy an experience. He buys an added value, which starts from the animal, passes from its milk, to the expert hands of the cheesemaker, up to those of the cheese breeder, who with his dedication and experience returns to the customer a product that at each bite will return very specific tastes and smells; sometimes flowers, sometimes fresh grass, sometimes hay, sometimes milk with a full and velvety taste and so on.
When we speak of a small but at the same time great reality, the reason is obvious. It is an artisan and meticulous work, from selection to refinement, carried out with passion by a family-run team, but at the same time it is an organised and structured reality, which offers its customers the possibility of always renewing themselves, ranging from more than 250 cheeses and their different maturations. All this with the convenience of having a single partner and interlocutor.
Selling a unique product, with verified quality in terms of raw materials, production and tradition, which is told in every mouthful and never dies, is really a different story.
FAQ
1. who are we?
We are based in NOVARA, Italy, start from null,sell to . There are total about null people in our office.
2. how can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;
3.what can you buy from us?
null
4. why should you buy from us not from other suppliers?
null
5. what services can we provide?
Accepted Delivery Terms: null；
Accepted Payment Currency:null;
Accepted Payment Type: null;
Language Spoken:null
We are based in NOVARA, Italy, start from null,sell to . There are total about null people in our office.
2. how can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;
3.what can you buy from us?
null
4. why should you buy from us not from other suppliers?
null
5. what services can we provide?
Accepted Delivery Terms: null；
Accepted Payment Currency:null;
Accepted Payment Type: null;
Language Spoken:null
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