• Featured:

    Summer Fancy Food 2017 New York

    Come ogni anno si rinnova l'appuntamento a New York per il "Summer Fancy Food". L'edizione 2017 è in programma nella Grande Mela al Jacob Javits Center da domenica 25 giugno a martedì 27 giugno. Luigi Guffanti sarà presente

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  • Featured:

    FONTINA DOP ALPEGGIO OLTRE 2K mt. OLLOMONT

    Fontina DOP d'alpeggio over 2k mt. Ollomont is produced with milk of only 1 pasture. The production is made in the same place where the milk is obtained from the animals. The milk is boilded and coagulated directly on fire. This Fontina is produced with milk from cows that graze in pastures over 2000 meters in height and matured in the affinage caves of Valpelline

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  • Featured:

    Formaggio Pastura

    New version, obtained from the winter production of the cheese during the summer gives rise to the famous Bettelmat. The recipe is well-established. happy animals, fed properly and in a non-intensive. Feel the scents of Pomatt even during the cold

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  • Featured:

    FSSC 22000 certification for Luigi Guffanti Formaggi

    We are very proud to communicate to have achieved the FSSC 22000 certification. For our company and for our employees is a great satisfaction, for our valued customers, partners and suppliers it represents an additional guarantee for the food

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  • Featured:

    FORMAGGI ITALIANI – The book

    It is finally available the new edition of "Formaggi Italiani" (Italian Cheeses), the new version with new contents and infos of the original 1999 book.. The new book has been written by Mr. Giacomo Fiori, and it has been supervised and edited by our Presidnet, Mr. Carlo Fiori Guffanti. We are particularly proud, in occasion odf our 14oth birthday, to give our

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  • Featured:

    Prima Erba Alpeggio 2016

    Finally available the first alpine cheeses in 2016! The first cheeses from the last hot summer 2016 can be tasted and savor with our Tome Ossola. All made with raw milk and expertly handled by the hands of cheesemakers Ossola. From September it will then be available all the new range of alpine cheeses

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  • Featured:

    Formaggio del Monte Cistella

    It has arrived and it is now available the first version of the Formaggio del Monte Cistella by Luigi Guffanti. Directly from the Ossola's pastures, ready to delight your palate. Try

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Summer Fancy Food 2017 New York

22 June 2017 – 15:23

Come ogni anno si rinnova l'appuntamento a New York per il "Summer

1

Mondial du Fromage 2017 – Tours

8 June 2017 – 17:14

Luigi Guffanti 1876 will attend the 3rd edition of "Mondial du Fromage", which will be held in Tours from

1

TUTTOFOOD 2017 – MILANO

4 May 2017 – 08:10

Luigi Guffanti 1876 will attend the 2017 edition of "TUTTOFOOD", which will be organized at Fiera

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Cibus Connect 2017 – Parma

7 April 2017 – 13:49

Luigi Guffanti will attend the first edition of Cibus Connect, which will be organized

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RAW MILK CHEESE APPRECIATION DAY 2017

3 April 2017 – 15:20

On Saturday, April 22nd will be celebrated the 2017 edition of the "RAW MILK CHEESE APPRECIATION

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VINITALY 2017

3 April 2017 – 08:17

Luigi Guffanti 1876 will atend to the 2017 edition of Vinitaly in Verona, which will take place

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The Alpine pasture

Situated between 1300 and 2200 meters in altitude, the Alpine pastures produce in the heart of summer a greatly reduced amount of amazing cheeses. For 125 years, our trade has been to know the places, the people, and the traditions, in order to select the best of the best of Italian cheese production.

Let us suggest a short itinerary for an outing in the hills of Val Bognanco, in ...Read more

From the artisan dairy

Follow us to get to know the producers of our cheeses: craftsmen from all the Italian regions who cultivate a centuries old craft.

The attention we pay to very typical cheeses leads us to personally deal with the various processing phases within our national territory. The images that follow illustrate the variegated cheese ...Read more

Our season caves

A good cheese refiner is brought to light an extraordinary range of his knowledge of people, places, animals, for his theoretical competence and dexterity, but also the availability of another equally important requirement: the suitable ...Read more