{"id":1388,"date":"2015-08-31T16:35:31","date_gmt":"2015-08-31T14:35:31","guid":{"rendered":"http:\/\/www.garroneformaggi.it\/tipi-di-formaggio-2\/"},"modified":"2015-10-29T09:17:05","modified_gmt":"2015-10-29T08:17:05","slug":"kinds-of-cheese","status":"publish","type":"page","link":"https:\/\/www.garroneformaggi.it\/en\/kinds-of-cheese\/","title":{"rendered":"Kinds of cheese"},"content":{"rendered":"

[et_pb_section global_module=”711″ fullwidth=”on” specialty=”off” transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”off” padding_mobile=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”on” make_equal=”off” use_custom_gutter=”off” custom_css_main_element=”margin:0;||padding:0;||”][et_pb_fullwidth_code global_parent=”711″ admin_label=”Spaziatore Giallo Alex”]<\/p>\n

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It all starts from a good milk!<\/strong><\/h2>\n

Whether is from cow, sheep or goat, the milk is essential in the preparation of cheese,
\nused raw or pasteurized gives the cheese very different organoleptic characteristics.
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[\/et_pb_divider][et_pb_text admin_label=”Cow’s milk” background_layout=”light” text_orientation=”left” text_line_height=”2em” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n

Cow’s milk<\/strong><\/p>\n

Cheeses derived from cow’s milk<\/strong>, thanks to its flavor, get a milder taste<\/strong>, depending on the seasoning<\/strong> and type of dough. Among the most famous we find Fontina, Parmigiano Reggiano, Grana Padano, Provolone and Raschera<\/strong>.<\/p>\n

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[\/et_pb_divider][et_pb_text admin_label=”Goat and Sheep Milk” background_layout=”light” text_orientation=”left” text_line_height=”2em” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n

Goat and Sheep Milk<\/strong><\/p>\n

Goat and sheep milk are making their way to our tables because of their high digestibility<\/strong>. Thanks to the high percentage of fat they are oily and very tasty<\/strong>.
\nThe most known are Tuscan Pecorino, Sardinian Pecorino, Piedmont Tomini, Robiola of Roccaverano<\/strong>.<\/p>\n

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[\/et_pb_divider][et_pb_text admin_label=”Blue Cheese” background_layout=”light” text_orientation=”left” text_line_height=”2em” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]<\/p>\n

Blue Cheese<\/strong><\/p>\n

Blue-veined cheeses<\/strong>, also called blue cheeses<\/strong>, are those cheeses like Gorgonzola<\/strong>, Roquefort and Stilton, which process involves the appearance of streaks<\/strong> and blue-green patches in the dough due to the formation of colored mycetes coming from cultures of Penicillium fungi, which the forms are submitted.<\/p>\n

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Garrone Ugo & C. Srl<\/strong><\/span><\/h4>\n

Prodotti Caseari<\/strong><\/span><\/h4>\n

VAT n.: 01774490013
Via Aosta, 78 E \u2022 10154 \u2022 Turin \u2022 Italy
P. +39 011 248 74 09
F. +39 011 248 73 48
M. +39 335 48 53 13
Mail: gargor@tiscali.it<\/a><\/p>\n

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Quality and Competence<\/strong><\/span><\/h4>\n

With a 3 generations expertise we distribute dairy products and cheeses, with special attention in the selection of our producers to ensure always the best product possible.<\/p>\n

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Our new specialties<\/strong><\/span><\/h4>\n