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
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
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
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
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
The prestigious Austrian magazine "MAG" has dedicated an article to
Guffanti Formaggi will attend the 1st edition of international event Mondial du Fromage,
Guffanti Formaggi will attend Tuttofood 2013, which will be held as usual in Milano Fiera (Rho), since Sunday, May
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
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
Great success at the third edition of Cheese in Villa, held from Saturday 2nd to Monday, March 4th in the Marvellous setting of Villa Braida Mogliano
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