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    Acidified Cream Butter

    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

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    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 Camemberti.

      Categoria : Cheeses, Lombardia, Regional selections

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    BurroinAcqua (butter in water)

    The “secret” of this butter is the selection of cream (obtained by centrifugation of the milk) and the subsequent fermentation obtained by the addition of selected microorganisms. Then the butter obtained is printed by hand as once you put into jars. Putting the butter in water (the butter was born in fresh water), allows you [...]

      Categoria : Cheeses, Piemonte, Regional selections

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    Capra Anzaschina – goat (fresh, semi-aged, aged)

    Finally in the province of Verbano Cusio Ossola an excellent goat production, in three different seasonings. Goats bred around the famous mountain resort of Macugnaga, with a natural crust flowering. A cheese from the different faces, which from soft can be transformed into full and decisive.

      Categoria : Cheeses, Goat's cheese, Piemonte, Regional selections

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    Capra Mista Sabauda

    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

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    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 coloring album with the history of cheese (in Italian [...]

      Categoria : Events, News

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    Cold cuts selection

    Some of our cold cuts proposal, slected and aged with care in our controlled temperature caves. Download the photos and informations of the products you like!  

      Categoria : News

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    Our Sancarlone al Caffè selected as one of the “10 hits” for next Salon du Fromage in Paris (February 25th-28th). A bientot! SFPL 2018 Coups de coeur press release – january 2018  

      Categoria : Events, News, Press releases

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    Fantastic video “GOLF, KASE & WINE”

    You can watch on Guffanti TV a fantastic video showing our areas deliciousness and Guffanti’s caves and cheese. Enjoy it! https://www.youtube.com/watch?v=A8HeBXnadlA

      Categoria : News, Press releases

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    Flowers’ hearts for Valentine

    The “3 milks Flowers’ Heart” is back for Valentine 2014. Available with rose petals, berries or natural.

      Categoria : Cheeses, News

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    Fontina DOP d’alpeggio over 2k mt. is produced with milk from cows that graze in pastures over 2000 meters in height. Fontina from the alpine Valtournenche is produced with milk of 3 alpines of the same owner assembled and molded downstream into a boiler at inter-space while the one from Chamois, Ollomont, Sarre and Tza de [...]

      Categoria : Cheeses, Regional selections, Valle d'Aosta, Liguria

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    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 [...]

      Categoria : News, Press releases

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 foll ...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