Presenting the Gusti Cheese Board! This cheese board offers Italian vibes from south to north: featuring the Sicilian sun of Pantelleria, the pastures and vineyards of the Emilia Romagna food valley, and the breezy hills of Alta Langa.

The star of the spread is a glorious yellow-tinged wedge of Vacche Rosse Cheese. With this Red Cow Cheese, we’ve paired 3 flavors meant to complement its deep, complex flavor profile.

UMAMI. Add a few drops of this tart and viscous Traditional Balsamic Vinegar of Modena directly on top of the cheese, your umami brain will thank us for this (traditionally Modenese) suggestion.
NUTTY + CRUNCHY. After 24 months of aging, this Vacche Rosse Cheese is delightfully crumbly and boasts complex nutty notes that are amplified by the richness of toasted Alta Langa Hazelnuts from Piemonte.
SWEET + FLOWERY. Vacche Rosse Cheese is made with superb milk that is naturally sweet with hints of wildflowers. That’s thanks to the meticulous diet of the red cows, a unique heritage breed. Vacche Rosse Cheese has a persistent finish with notes of creamy caramel that pair astonishingly well with the tangy Zibibbo Raisins, sun dried on Sicily’s Pantelleria island.

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Pair with your favorite glass of wine for a next-level aperitivo or after dinner as an indulgent alternative to dessert.

  1. When you receive your cheese, store it in the fridge;
  2. When you are ready to eat it, open the bag and leave the cheese inside the bag at room temperature for one hour;
  3. When you are ready to serve, carve the cheese into small chunks with a pointy knife;
  4. Place the chunks on a plate or wooden board and garnish with 2 or 3 drops of Traditional Balsamic Vinegar on each chunk of cheese;
  5. Arrange Alta Langa Hazelnuts and Zibibbo Raisins in small bowls or directly on the platter.


Store the remainder of the cheese in its bag in the fridge.
Store the hazelnuts in a glass jar at room temperature.
Store the other ingredients in their containers at room temperature.