Three Milk Cenere
Founded by Luigi Guffanti in 1876, Guffanti Formaggi originally produced Gorganzola. In order to cave age his cheeses, Mr. Guffanti purchased an abandoned silver mine in the Varese province of Italy. When his sons, Carlo and Mario took over the business in the early 20th century, they began exporting their cheese to Argentina, California and other regions where large numbers of Lombards and Peidmontese had emigrated. Today, while Guffanti is still famous for its Gorgonzola, they also make and ages a wide variety of cheeses sourced from other Italian producers, that are sold both within Italy and abroad. Three Milk Cenere is a spin on the classic Piedmont Robiola. It has the same off-white paste that is dense, rich and coats the tongue in the same way as Robiola. The largest difference between Piedmonte Robiola and Three Milk Cenere, is that with the rind of Cenere is coated in a dark grey ash as opposed to the Robiola’s furrowed white bloomy rind. Cenere is also made in Puglia as opposed to Piedmont, where Robiola is normally produced and the cheese has different proportions.
It also has deep earthy and savory flavors cobined with a slight acidity that is frequently found in mixed milk cheeses.
This cheese is complex enough to stand up to fruity red wines such as some Pinot Noirs as well as fruity white wines such as Sauvignon Blancs. It can be extremely nice paired with champagne or with lagers as well. When combined with crusty bread and pepper jam, or fresh fruit and walnuts it is a lovely table cheese.