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Born precisely in the Taleggio Valley in the Middle Ages, it is obtained only from milk from farms certified for the production of Taleggio DOP , then transformed using calf rennet. The salting of the artisanal taleggio takes place dry, sprinkling the surface of the cheese with salt. Then there is space for maturing for at least 35 days in cells that reproduce the climatic conditions of the caves.
Enjoy it at room temperature, alone or for risotto, with black truffles and walnuts, or to fill savoury pies with vegetables, or with polenta.
For 140 years, Guffanti Formaggi's trade has been to know the places, the people, and the traditions of their home in the Alps, in order to select the best of the best of Italian cheese production.
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