FORMAGGI ITALIANI – Guffanti Formaggi
Formaggi per tradizione. Il più completo sito di formaggi esistente in Italia
This butter’s ‘secret’ lies in the acidification of the cream (obtained by churning the milk) through the addition of selected micro-organisms. This produces a butter of a much higher quality than average, not only for its aroma and flavour but also with regard to its ‘spreadability’.
Categoria : Cheeses, Lombardia, Regional selections
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 Piedmont.
Categoria : Cheeses, Piemonte, Regional selections
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 coloring album with the history of cheese (in Italian [...]
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 days.
Categoria : Piemonte
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 which our Country (Italy) will be represented by one of Guffanti’s cheeseman, Andrea Ripamonti. Countdown for the [...]
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 [...]
Categoria : Cheeses, Piemonte, Regional selections
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 it!
Categoria : Cheeses, Piemonte, Regional selections
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 penicillum.
Categoria : Cheeses, Lombardia, Regional selections
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 foll ...Read more
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
