San Gotardo has the winning recipe for dairy products that take the laurels in Argentina and in the world.
dairy products
San
gotardo
San Gotardo has the winning recipe for dairy products that take the laurels in Argentina and in the world.
dairy products
San
gotardo
Hard cheeses
Hard cheeses
Sbrinz (Reggianito)
Unmistakable aroma, noble and robust. Reggianito Argentino cheese is aged for 6 months at 16 ° C and with 82% humidity.
Sardo
Spicy and pure flavor. Perfect grated, to accompany an aperitif before meals or for a typical Creole snack.
Provolone
Recognized worldwide for its flavor and aroma, due to the climate and the pasture with which the cattle are fed. Compressed grain, which crunches when broken, and a high fat content.
Parmesano
From Italy and hard and granular consistency. Its flavor is unmistakable: strong and with a touch of spice. Used grated or gratin.
Sbrinz (Reggianito)
Unmistakable aroma, noble and robust. Reggianito Argentino cheese is aged for 6 months at 16 ° C and with 82% humidity.
Sardo
Spicy and pure flavor. Perfect grated, to accompany an aperitif before meals or for a typical Creole snack.
Provolone
Recognized worldwide for its flavor and aroma, due to the climate and the pasture with which the cattle are fed. Compressed grain, which crunches when broken, and a high fat content.
Parmesano
From Italy and hard and granular consistency. Its flavor is unmistakable: strong and with a touch of spice. Used grated or gratin.
Semi-hard cheeses
Semi-hard cheeses
Fontina
Semi-hard, compact, elastic consistency, with smooth, well distributed eyes and lactic flavor. Fatty, with intermediate humidity, it is matured for a minimum of 60 days.
Pategrás
Soft frame, famous for its bright and sweet “eye” holes. It is the "red rind" cheese, ideal to accompany a snack or to eat sweet potato for dessert.
Provoleta
Spicy and nice. Argentine Spun Provolone Cheese is a cheese specially created for grilling. Its paste is hard, compact, semi-consistent.
Tybo
Creamy and smooth flavor, with a delicate aroma. Resistant in texture, ideal for feting.
Fontina
Semi-hard, compact, elastic consistency, with smooth, well distributed eyes and lactic flavor. Fatty, with intermediate humidity, it is matured for a minimum of 60 days.
Pategrás
Soft frame, famous for its bright and sweet “eye” holes. It is the "red rind" cheese, ideal to accompany a snack or to eat sweet potato for dessert.
Provoleta
Spicy and nice. Argentine Spun Provolone Cheese is a cheese specially created for grilling. Its paste is hard, compact, semi-consistent.
Tybo
Creamy and smooth flavor, with a delicate aroma. Resistant in texture, ideal for feting.
Soft cheeses
Soft cheeses
Cuartirolo (cremoso)
The cuartirolo, or creamy cheese is ideal to eat with toast for breakfast or as a snack, it is unique for its pure, refreshing and nutritious flavor.
Port Salut
It owes its name to the place of its origin: Abbey of Port Salut, France. High humidity, intermediate maturation and mild flavor. Ideal for use in the kitchen.
Mozzarella
Fibrous and fatty, it can be tasted raw or melted. Pizza has made it famous, but it is also widely used fresh in salads.
Ricotta
White in color, mild flavor and soft and grainy texture, it is a star element in Italian cuisine, being used for desserts and savory dishes alike.
Cuartirolo (cremoso)
The cuartirolo, or creamy cheese is ideal to eat with toast for breakfast or as a snack, it is unique for its pure, refreshing and nutritious flavor.
Port Salut
It owes its name to the place of its origin: Abbey of Port Salut, France. High humidity, intermediate maturation and mild flavor. Ideal for use in the kitchen.
Mozzarella
Fibrous and fatty, it can be tasted raw or melted. Pizza has made it famous, but it is also widely used fresh in salads.
Ricotta
White in color, mild flavor and soft and grainy texture, it is a star element in Italian cuisine, being used for desserts and savory dishes alike.
Sweets and Butters
Sweets and Butters
Dulce de Leche
Creamy, sweet, caramel brown, from the Maillard reaction.
Butter
Soft and creamy, it is obtained by beating and kneading the milk cream. It is suitable for cakes, cookies, puddings, sauces and all kinds of dishes.
Dulce de Leche
Creamy, sweet, caramel brown, from the Maillard reaction.
Butter
Soft and creamy, it is obtained by beating and kneading the milk cream. It is suitable for cakes, cookies, puddings, sauces and all kinds of dishes.
Trenque Lauquen Plant
Ruta 5 Factory - Industrial Park
Trenque Lauquen
Buenos Aires
(02392) 423083
info@sangotardo.com.ar