WELCOME TO TXANTON
A company engaged in the importation, distribution and retailing of fine wines, premium foods and exclusive accessories. Operations are handled through the hub in Makati City where you can find a premium shop with Spanish restaurant and wine bar integrated. Txanton is considered the first jamoneria in the Philippines and it’s the ideal venue to immerse in learning about jamón iberico.
The Gorgonzola DOP Piccante is ripened for a long period of time in the Luigi Guffanti caves. This gives it a greater degree of blue marbling which gives it a much more intense aromas. It is made from full fat and pasteurized cow’s milk, ripened for at least 90 days. Unlike the Dolce variant that is sweeter and softer, this Piccante version is firmer due to a longer “baking” period.
Aspect and Texture: A darker yellow and compact paste with intense bluish green marbling. Its rind has a dark and reddish color.
Taste: A strong taste and slightly sharp.
Serving Suggestion: This cheese can match with full-bodied red wines, sweet, liqueur wines and rum. Eat it with hot Italian fruit chutney or red onion preserve. Goes well with celery stalks, black rye bread and polenta.
Luigi Guffanti started in 1876 where they first prepared Gorgonzola cheese. He bought an abandoned silver mine by intuition and later used its temperature and humidity that is constant all year round to mature the cheeses. At the beginning of 1900’s as he quickly captured the market, his sons Carlo and Mario took care of the exportation to as far as Argentina and California.
In recent times, Carlo and Fiori Guffanti continue to manage the business making sure to make their cheese in the best possible quality.
Serving Suggestion: Suits full bodied, aged red wines. Can be eaten with chestnut honey and rye bread.
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NOTE FOR CHECKING OUT:
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