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.
This cheese has its name and history go back where Val Taleggio lies between mountains Lecco and Bergamo. Similar to a Gorgonzola, the Luigi Guffanti Taleggio DOP Incarto Giallo is an uncooked mixture which is baked in special rooms between 20° and 30° C to eliminate the excess serum. The ripening process takes place in the natural caves since the 18th century, a natural technique to refine cheeses. Made from full fat and raw cow’s milk and ripened for at least 40 days.
Aspect and Texture: Soft and springy with an ivory or yellow paste. Melts towards the edges with a few holes. It has a subtle red rind.
Taste: Very intense and pungent.
Serving Suggestion: Pair it with red wines. Goes well with green tomato chutney, rose onserve and fresh fruits. Eat it with soft bread or rolls.
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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