Brescianella All’acquavite (Lombardy)
“Brescianella All’acquavite” is a pasteurized cow’s milk cheese, produced in the dairies found in the provinces of Brescia and Cremona. After being produced in the characteristic “squared” shape, it undergoes 2 treatments: the first by being steeped in a spirit and the second concerning the crust. Like the “drunk cheeses” typical of the Venetian region, Brescianella is ripened for a few days in a spirit and then dried in wheat bran. It will then rest in the cellars of the Guffanti family
for another 30 days.
- Type: Soft, not pressed
- Texture: Creamy, soft
- Rind: With wheat bran
- Color: Light yellow
- Taste: Buttery, creamy, pungent
- Aroma: Persistent, spirits
As it often happens, these methods of maturation and aging also arise from the need to preserve the cheese: let’s, in fact, remember that cheese is a “living” food, similar to sourdough, so it needs to be cared for on a daily basis. The ripening or aging of cheese in spirits (wine, grappa and other spirits) is one of the many methods to preserve the product, taking advantage of the antiseptic properties of alcohol. It goes without saying that the cheese will also acquire new aromas and scents over time.
The Company
When, in 1876, Luigi Guffanti began to age Gorgonzola, his ingenious intuition led to the purchase of an abandoned silver mine in Valganna, in the province of Varese. The rest is simply history! Over time, the Guffanti family has specialized in the selection, aging and refinement of the best
Italian and international dairy products: the experience accumulated on Gorgonzola, which remains the brand’s trademark, has gradually been transferred to all other types of cheese. Five generations later, the attention to the artisanal quality of the dairy product and the passion for its careful refinement continue to characterize the Guffanti-Fiori family, which today has consolidated its status as one of the best cheese refiners in the world.
Origin
Arona, ITALY
Format
Approx. 350 g
Specifications
Ingredients: MILK, salt, rennet. Treated on the surface with a spirit and with WHEAT bran.
Milk origin: Italy
Store at: +2 to +6 °C
Average nutritional values per 100 g: energy 1438kJ / 347 kcal, fat 27.7 g, of which saturated fatty acids 21.1 g, carbohydrates 4.1 g, of which sugars 4 g, proteins 18.5 g, salt 2 g
Luigi Guffanti 1876 s.r.l. Via Milano 140 28041 Arona No, Italy
CE 01 351 IT
Ingredients that contain allergens are highlighted in BOLD.
Product Label
The specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.
For more information on the technical characteristics of the product, please contact our Customer Care team
Accuracy of the specified weight: the indicated weight may vary slightly based on the specific cut or the type of product.
L'azienda
Quando il bisnonno Luigi Guffanti, nel 1876, iniziò a stagionare il Gorgonzola, la sua intuizione geniale fu l’acquisto di una miniera d’argento abbandonata in Valganna, in provincia di Varese. Il resto è semplicemente storia! La Famiglia Guffanti nel tempo si è specializzata nella selezione, stagionatura ed affinamento dei migliori prodotti caseari italiani ed internazionali: l’esperienza accumulata sul Gorgonzola, che rimane il marchio di fabbrica, è stata via via trasferita a tutte le altre tipologie di formaggio.
Passate 5 generazioni, l’attenzione per la qualità artigianale del prodotto caseario e la passione per un’accurata affinatura continuano a caratterizzare la famiglia Guffanti-Fiori, consolidata ai giorni nostri come uno dei migliori affinatori del mondo.
