• Featured:

    CHEESE 2017

    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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  • 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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  • 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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CHEESE 2017

11 August 2017 – 16:35

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

1

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

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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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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