• Featured:

    OFFER: it’s time for Pecorino di Crotone

    Directly from our caves in Arona a real masterpiece: the Pecorino di Crotone (aged at least 14 months). An optimal curing for a unique product offered in a vacuum pack consists of 4 forms (total weight 2.5 kg / 3.0 kg approximately). Here you will find the specifications of this

    ...Read more
    1
  • Featured:

    Tricapria (goat milk cheese)

    From Sicily, a product made from goat milk, fresh and delicate: the Tricapria. Available in two versions, big size (weight about 2.5 kg) and small siize (weight about 0.8 kg). Tricapria is a cheese that combines the typical taste and high nutritional quality with a delicate and natural

    ...Read more
    1
  • Featured:

    Toma valli biellesi

    Products that were previously limited to the sale in the farmer markets are finally available on a larger scale and with greater continuity. From Biella area, we selected this toma with a strong and detrmined flavor, which allows us to perceive in your mouth the herbs with which the animals are fed. Do not

    ...Read more
    1
  • Featured:

    Toma Pagnotta raw milk

    The size of a bread (hence the name "pagnotta", which means little bread), but with the unmistakable taste of cow's milk from generous Piedmont's cows. The Toma "Pagnotta" is another rediscovery of a traditional product for a long time

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    1
  • Featured:

    27 ottobre 2014 – Laboratorio del Gusto

    Nell'ambito dei laboratori organizzati in occasione del "Salone del Gusto" (Torino, 23-27 ottobre 2014), Luigi Guffanti 1876 parteciperà come relatore all'evento dal titolo "La rete internazionale degli

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  • Featured:

    Buffalo Robiola

    New variation on the theme of the classic Robiola, obtained with the use of buffalo milk. Classic round shape, soft texture and creamy, bloomy rind through the use of Penicillium

    ...Read more
    1
  • Featured:

    Guffanti Formaggi on “Herbarella”

    The Swiss magazine "Herbarella" has devoted the last issue a report on the city of Arona and its beautiful gardens. Among the "goodies" local it was reported also Guffanti Formaggi, with its cheeses and its aging caves. 2014 -

    ...Read more
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OFFER: it’s time for Pecorino di Crotone

4 September 2014 – 10:31

Directly from our caves in Arona a real masterpiece: the Pecorino di Crotone (aged at least 14 months). An optimal curing for a unique product offered

1

Milk, Salt and Rennet!

28 August 2014 – 08:05

Here you can find a wonderful article published on the website of Life & Thyme Life & Thyme (Culinary

1

27 ottobre 2014 – Laboratorio del Gusto

31 July 2014 – 14:08

Nell'ambito dei laboratori organizzati in occasione del "Salone del Gusto" (Torino, 23-27 ottobre 2014),

1

Guffanti Formaggi on “Herbarella”

17 July 2014 – 06:53

The Swiss magazine "Herbarella" has devoted the last issue a report on the city of Arona and its beautiful gardens. Among the "goodies" local it was

1

Fancy Food Show – New York

20 June 2014 – 14:10

As usual, Luigi Guffanti 1876 will participate in the summer edition of the "Fancy Food

1

How could you cut a VINTAGE Parmigiano Reggiano DOP

30 May 2014 – 18:04

Posted on our You Tube Channel a new video of a wheel of Parmigiano Reggiano DOP year 2001 cutting's, masterfully performed by our President Mr. Carlo

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