• 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

    ...Read more
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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

    ...Read more
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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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  • Featured:

    Prima Erba Alpeggio 2016

    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

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  • Featured:

    Gorgonzola DOP from Luigi Guffanti 1876 awarded at “Alma Caseus 2016″

    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.

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  • Featured:

    Luigi Guffanti wins “Italian Cheese Awards 2016″

    Luigi Guffanti 1876 wins "Italian Cheese Awards" in category "Best Italian Blue 2016" with the Gorgonzola DOP Piccante 25o giorni. This is a great satisfaction for our companym, added to the award recognized to our

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  • Featured:

    Guffanti on RSI Swiss Television – “Cuochi d’artificio”

    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!

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Winter Fancy Food Show – San Francisco

16 January 2017 – 15:38

We are going to attend the new edition of "Winter Fancy Food", which

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FSSC 22000 certification for Luigi Guffanti Formaggi

6 December 2016 – 15:27

We are very proud to communicate to have achieved the FSSC

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FORMAGGI ITALIANI – The book

2 December 2016 – 14:23

It is finally available the new edition of "Formaggi Italiani" (Italian Cheeses), the new version with new contents and infos of the original 1999

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Shop Summer closure

9 August 2016 – 13:42

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

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Summer Fancy Food – New York

9 June 2016 – 10:07

Luigi Guffanti 1876 will attend the 2016 "Summer Fancy Food", which will

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Award for our 140 years of activity

30 May 2016 – 16:16

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

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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