*Price includes delivery from Alps to pick-up point in Finland.
A rare combinations of raw Alpine sheep's milk and natural treasures of nature - black truffles, raw acacia honey, Madernasse pear and wild forest berries.
This is a family of Gobbo cheeses - made of 100% raw Alpine sheep's milk and matured in underground stone caves in ancient Gerbido, the area of Upper Valle Grana in North Italian Alps.
The raw milk has been mixed with natural treasures of nature, such as truffles, raw acacia honey, local Madernassa pear and wild forest berries.
The collection includes 4 rare cheeses with a weight of 500-600gr per each.
Gobbo with Madernasse pear - Alpine raw sheep's milk is mixed with the natural juice of local Madernassa pear and matured in stone caves. It has amazing sweet bouquet of ripe pear, delicate and sweet taste, creamy and buttery texture.
Gobbo with raw acacia honey - Alpine raw sheep's milk is mixed with Alpine acacia honey and matured in stone caves for long time until it has hard texture with pleasantly developed sweet flowerly palate. A real superstar of the Alps!
Gobbo with local wild forest berries- Alpine raw sheep's milk is mixed with plenty of local berries (strawberries, blueberries, black berries etc) and matured again for a long period until the cheese has got hard texture and beautiful purple/pink paste full of small pieces of berries. The bouquet is breathtaking, a true explosion of berries - mixture of sweet notes dancing all around your nose. The taste is remarkable!
Gobbo with black truffles - Alpine raw sheep's milk is mixed with black truffle pieces. Elegant and sophisticated, delicate and unique.
NATURAL AND PURE
The raw milk cheese is alive, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria. The animals feed only on fresh Alpine grass, flowers, herbs and hay, making their milk rich in Omega-3. All Alpine cheeses are 100% natural and pure, without any additives and preservatives. The animals pasture in high altitudes between 1000-2700 m above sea level. The ancient breeds provide A2 type superior milk (with unmutated amino acid).
HOW TO USE?
Gobbo cheeses are used as dessert and appetizer cheeses. Serve with glass of wine and fruits. If you like cooking, Gobbo with truffle and pear can be used for making risotto for example.
HOW TO PRESERVE?
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 1-3 months.