Typical cheese to be used on the table or to be grated, the full flavor of Pecorino di Moliterno is enhanced by the particular notes buds of the black truffle (Tuber aestivum). The birth of this cheese is for tradition in Basilicata, in the resort of Moliterno. Today, however, most of the production takes place in...Read more
A new idea of the classic Robiola 2 Milks: goat's milk takes the place of sheep's milk, making the product even more attractive and tasty while maintaining the softness that has always characterized that cheese. The milk used in the production certified 100% of Italian...Read more
An interesting news directly from the mountain pastures of Piani di Bobbio (in Valsassina): a cheese nostrale great character and unmistakable structure given by the raw milk (from the Pezzata Rossa cow or by Bruna Alpina cow). The tradition of "home made" cheeses (a time when the coagulated milk was the staple food of essential proteins) lives again in this wonderful...Read more
Finally available the first alpine cheeses in 2013! The first herbal long hot summer 2013 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...Read more
Luigi Guffanti 1876 will attend the 2014 edition of Salon du Fromage, which
The "3 milks Flowers' Heart" is back for Valentine 2014. Available with rose petals, berries or
Small is beautiful: it will be finally soon available the Robiola 2 and the Robiola 3 Milks (strictly produced milk with Italian) in the MINI (small)
Guffanti Formaggi will attend the 2014 Winter Fancy Food edition, which
A Welsh classic, crafted to perfection. With a loose, velvety texture, this farmhouse Caerffili is like no other, in particular with its new Christmas
The famous journal Condè Nast Traveler
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
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