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...Read more
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...Read more
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...Read more
Luigi Guffanti 1876 was awarded for the "Gorgonzola DOP 250 days" at the international concours ALMA CASEUS, held in Parma during last edition of Cibus 2016....Read more
We publish a very nice video, shot in our caves from the RSI (Swiss Television), in which we talk about Gorgonzola and blue cheeses . The episode aired on March 4 , the interview of Giovanni Guffanti can be watched from minute 19:40 of the video on the episode of 03/04/2016 . Enjoy it!...Read more
We are going to attend the new edition of "Winter Fancy Food", which
We are very proud to communicate to have achieved the FSSC
It is finally available the new edition of "Formaggi Italiani" (Italian Cheeses), the new version with new contents and infos of the original 1999
Dear valued customers, we inform you that our Arona cheese shop will be closed from Monday, Aust 16th until Saturday, August 27th. We will be open
Luigi Guffanti 1876 will attend the 2016 "Summer Fancy Food", which will
Thursday May 26th, Luigi Guffanti 1876 was awarded for its 140 years of business activity during a celebration night at Villa Reale in Monza. We are
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