Cheesemaker Gianni makes eight wheels of Latteria Valsassina per batch, two batches per day at his small village dairy. He receives milk twice daily from six farms, sent immediately to his unique conical vat. After cutting, the curd is lifted via cheesecloth to wooden forms, where it is pressed with millstones for draining.
Formaggi Ciresa is a leading affinatore of Lombardia. Their work includes selection, aging, packaging, and distribution of cheese, particularly the traditional cheese families of Lombardia: Stracchino, Gorgonzola, Latteria & fresh cheese.
Founded in 1927, their multi-generational relationships with cheesemakers allow for incomparable representation of these regional styles, in addition to PDO cheeses throughout Italy.
FORMAT 17 lb square
TYPE Cooked curd Pressed
MILK Raw cow
RENNET Traditional Calf
AFFINATORE Formaggi Ciresa
REGION Lombardia Italy
AGE 3-4 months
PROFILE Pliable texture, fruity, then warm, herbed butter finish.