• Featured:

    GUFFANTI TV – new videos

    On the dedicated channel Guffanti TV you can watch two new interesting videos about our cheeses. Dottor Guffanti talks about the aspect of cheeses and about some different ways to cut them. Enjoy

    ...Read more
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  • Featured:

    Luigi Guffanti’s Christmas gifts 2017

    Summer is going to end, but it is time to think about Christmas. Extraordinary cheeses selected and ripened for you, to be tasted during Christmas time with your families and friends. Remarkable food to be accompanied with peace and love for Christmas 2017, directly from Luigi Guffanti's caves. Enjoy it!

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  • Featured:

    Fantastic video “GOLF, KASE & WINE”

    You can watch on Guffanti TV a fantastic video showing our areas deliciousness and Guffanti's caves and cheese. Enjoy it!

    ...Read more
    1
  • Featured:

    SLOW FOOD JOURNAL – Guffanti’s interview

    On "Slow" (the Slow Food Italia official newspaper) it has been published an interesting interview to Giovanni Guffanti Fiori.

    ...Read more
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  • Featured:

    CHEESE 2017…HERE WE GO!

    Luigi Guffanti will attend the 20th edition of the most impostant Italian cheese show, Cheese by Slow Food, which will be organized in the nice town of Bra form Friday, September 15th to Monday, September 18th. The upcoming edition will be focused on the raw milk, which is - for Guffanti - one of the most

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    1
  • Featured:

    PAGLIERINA CAPRA

    The name "paglierina" comes from a recipe far from 100 years, in fact it was around 1890, when after the cutting of fresh straw some producers of the Torinese used it to season under and briefly these little fresh cheeses, which became creamy. Today pagliettina is no longer used, but the name remains, like the look of this typical Piedmont

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  • Featured:

    ROBIOLA/PIRAMIDE 2 LATTI (VACCA-CAPRA)

    The union of two milks which often amaze the consumer, is an as old-fashioned word like method as the cheese itself. Already 6000 years ago producers who did not to loose  the fruit of their fatigue used to mix two or more milks. This is a lactic production typical of French style  "pyramid", our farmer of Lake d'Orta retraces millennial custom to produce an

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GUFFANTI TV – new videos

13 September 2017 – 13:57

On the dedicated channel Guffanti TV you can watch two new

1

Luigi Guffanti’s Christmas gifts 2017

4 September 2017 – 14:22

Summer is going to end, but it is time to think about Christmas. Extraordinary cheeses selected and ripened for you, to be tasted during Christmas

1

Fantastic video “GOLF, KASE & WINE”

30 August 2017 – 14:28

You can watch on Guffanti TV a fantastic video showing our

1

SLOW FOOD JOURNAL – Guffanti’s interview

28 August 2017 – 15:54

On "Slow" (the Slow Food Italia official newspaper) it has been published an interesting interview to Giovanni Guffanti Fiori.

1

CHEESE 2017…HERE WE GO!

11 August 2017 – 16:35

Luigi Guffanti will attend the 20th edition of the most impostant Italian cheese show, Cheese by Slow

1

Guffanti TV – new videos (cheese and beers)

28 July 2017 – 16:36

On Guffanti TV it is possible to watch the videos produced by 

1

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