The perfect way to taste the different cheeses from Alto Piemonte is to match them with our authentic jams, chosen and produced by the Germagno Monastery.
From the most aged to the softest cheese, a unique tasting box to give you the opportunity to try various flavors, combined with extravagant jams.
What’s in the box?
Biella’s Maccagno raw milk with Figs Extra Jam
The Maccagno is a cru of excellence toma from the mountains around Biella.
It takes its name from the Alpe with the same name located beneath Mount Cossarello north of Biella.
The production of Maccagno began in the valley to the east of the Biella, following the practice spread throughout the province of Biella.
Was the favorite cheese of Queen Margherita of Savoy and Quintino Sella Minister of the Kingdom of Italy and founder of the Italian Alpine Club.
This original version is produced with the use of cow’s raw milk.
The fig expresses all of its unmistakable taste in this jam. In addition to breakfast, this jam is ideal for filling pies, perhaps in combination with spices, ricotta or walnuts. It also goes well with the combination of medium-aged and matured cheeses, soft pasta or herbal ones (Gorgonzola). For an extra idea: add balsamic vinegar, to obtain an exquisite sweet and sour sauce.
Antigorio cheese riserva with Apples & Liquorice Extra Jam
In the Valle d’Antigorio the processing of raw milk has been recently revived and this toma is an example. From the mountain pastures of the Ossola, this toma is aged at least for 60 days. It’s characterized by a very intense flavor, which makes it perfect to have with robust red wines and the typical cold cuts of the Ossola Valley such as mocetta or pancetta.
Guffanti takes special care of the selection of manufacturers with high-quality standards: often these are the same alpine farmers in the year in which they remain in the valley and they are dedicated to the production with the same skills shown in mountain pastures, although the milk is quite is different, devoid of flavors transmitted from the high mountain flora. Important to the production of the Antigorio Valley, one of the Ossola valleys, where they take the traditional processing raw milk.
Jam with a strong and intense flavor: the liquorice gives the jam a fresh and persistent taste, with a bitter aftertaste. For its creation, it is used pure liquorice powder of Calabria. It goes particularly well with desserts with aromatic notes of mint, coconut or lemon. For an extra idea: try it as stuffed for an alternative version of “after-eight” and “shrek” pies.
Formagella Pegherella with Lemons and ginger jam
The sister of the “Pegherella alle vinacce” – compact and creamy with a particular yet delicate flavor.
A “jam” that gives a prevailing sensation of freshness: the aromatic note of the essential oils of the lemon (which, due to the particular processing, have lost their bitter and sour components), together with the spicy tip of freshly ground ginger, give tone and force to the day.
Particularly interesting is its pairing with cheeses: ginger gives tone to the delicate taste of fresh or semi-seasoned ones.