• Featured:

    Capra Alto Piemonte

    Goat cheese produced by the cheesemakers of northeastern Piedmont, after aging in underground cellars for a minimum period of 45 days. A thin crust and light characterizes its delicate appearance, typical of good table cheese, simple in form but of great substance. Excellent with red wines of

    ...Read more
    1

  • Featured:

    Mondial du Fromage in Tours (France) 1-2-3 June 2013

    Guffanti Formaggi will attend the 1st edition of international event Mondial du Fromage, which will be hel in Tours (France) next 1, 2 and 3 June. During the eventi it will be organized the Concours Mondial du Meilleur Fromager , in

    ...Read more
    1

  • Featured:

    Catalog and coloring album

    It 's now possible to browse and download the catalog from our official Guffanti website Guffanti. You just have to go to the Guffanti's website dedicated DOWNLOAD area (http://www.guffantiformaggi.com/download-2/ page) and download it. It will be also possible to find  the downloadable version of our popular

    ...Read more
    1

  • Featured:

    Robiola delle Prealpi Biellesi 60% Cow 40% Goat

    In the area where the small Elvo river flows (the provinces of Biella and Vercelli) it comes this Robiola milk mixture, obtained by a very slow (24 hours) lactic coagulation. An artisanal product with a well-mixed taste and great falvour. Don't miss

    ...Read more
    1

  • Featured:

    Formaggio 1/3 Birra

    Cheese from Piedmont (Biella Alps), produced with the addition of a craft beer Piedmont,  the Margot Blondeale. The cheeses are matured in underground cellars scale fir for a period ranging from 30 to 60

    ...Read more
    1

  • Featured:

    Torta di Peghera

    It is produced in Valtaleggio, made with raw milk box with clear proteolysis undercrust, original recipe to the time domain Valtaleggio Veneto. Remember the "big brother" with Strachitunt But the total absence of marbling on the lack of

    ...Read more
    1

  • Featured:

    Ossola Toma from Bettelmatt Alpine Pastures

    The history of using alpine huts in Val d’Ossola has been known since before the first century. The mountains of this area, even at very high altitudes, have wide, sheltered pastures for the animals and it is this characteristic that the local alpine shepherds have turned to good account in creating excellent cheeses throughout the centuries.  The most famous alpine

    ...Read more
    1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • 1
  • prev
  • next

Countdown for the Mondial du Fromage

21 May 2013 – 09:18

  There are only 10 days at the Mondial du Fromage (Tours, 1 to 3 June).   We will be there (booth 45-46-47) and we will be the only

1

Article on “MaG” magazine

3 May 2013 – 15:04

The prestigious Austrian magazine "MAG" has dedicated an article to

1

Mondial du Fromage in Tours (France) 1-2-3 June 2013

23 April 2013 – 07:41

Guffanti Formaggi will attend the 1st edition of international event Mondial du Fromage,

1

Guffanti Formaggi at Tuttofood 2013

22 April 2013 – 10:10

Guffanti Formaggi will attend Tuttofood 2013, which will be held as usual in Milano Fiera (Rho), since Sunday, May

1

Cheese Makers Market – Beaconsfield London April 13, 2013

8 April 2013 – 07:20

As for the 2012 edition, Guffanti Formaggi will be present at Cheese Makers Market which will be held in Beaconsfield (London) on next Saturday the 13th

1

Sausages (delicious traditionally by Guffanti)

21 March 2013 – 12:42

At Guffanti we have designed a new range of sausages, served with our cheeses or alone. New delights and refined delicacies, in the tradition of the

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