Piacentinu Ennese Cheese from Sicily
It is a Sicilian cheese, called Piacentino Ennese, made from raw goat's milk, a rich addition of wild saffron to the curd (which gives it a bright color and unique flavor) and a handful of peppercorns. The sheep are fed mainly on a leguminous plant which flavors the milk.
- Milk: goat
- Type: A semi-hard paste
- Texture: Creamy
- Rind: Natural
- Color: Very intense yellow
- Flavor: Pungent
- Aroma: saffron and pepper flavor
The meaning of the name is controversial: according to some, "Piacentinu" would be "the cheese that pleases," according to others "that cries," because fresh wheels may contain tears of whey. Or else it would be a cheese "to be aged," like the hard cheeses of northern Italy, because "piacentino" was the name given to such cheeses in ancient times: and indeed, although nowadays people tend to eat it fresh, Piacentinu Ennese DOP holds up very well to even long aging.
Piacentinu Ennese Cheese
When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.