Luigi Guffanti Cheese – Fontal

Pack of 500g – Luigi Guffanti Cheese – Fontal


Luigi Guffanti Formaggi since 1876 selects and ages the best cheese from Italian and European dairy tradition. The great attention in the research and selection of the artisan-quality dairy product and the passion for accurate ageing and ripening are the fundamental rules that the Guffanti Fiori family has been transmitting for five generations. The research, starting point for a “CHEESE BREEDING” to follow and accompany until the organoleptic maturity of the product, begins by following some parameters that the company has set.

Luigi Guffanti Cheese – Fontal. Widely available, industrial cheese whose production methods are similar to those of Fontina. There are various varieties of Luigi Guffanti Cheese – Fontal, produced principally in Piedmont and Lombardy and which can be used to effect in a number of recipes.

Organoleptic characteristics 
Aspect and texture: semi-hard, compact, yellow paste with few holes
Taste: sweet with faint traces of milk and stable

Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: industrial
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 45 % F-Dm
Dimensions: 30-40 cm diameter, h. 8-10 cm
Producers: dairies in northern Italy

Emilia Romagna
Valle d’Aosta

Type of milk

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Luigi Guffanti Cheese - Formaggio Ubriacato


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