FORMAGGI ITALIANI – Guffanti Formaggi
Formaggi per tradizione. Il più completo sito di formaggi esistente in Italia
This is a Gorgoznola DOP Piccante ripened for a period that is double (200 days) or triple (300 days) the norm and has a greater degree of blue marbling and a much more intense bouquet of aromas. The prolonged ripening period (more common in the past than now) renders the paste dark and compact and [...]
Categoria : Cheeses, Lombardia, Piemonte, Regional selections
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, Featured, Lombardia, Regional selections
This is a member of the Grana family and is the only example to be produced in alpine pastures. “Bagòs” in local dialect means ‘from Bagolino’, a village in the Val Caffaro which is the centre of production for this kind of cheese (and of which, unfortunately, numerous imitations from the plains have spread over [...]
Categoria : Cheeses, Lombardia, Regional selections
Although it is currently eaten fresh, Bitto (the name of one of the streams running through the Valtellina) was traditionally a ripened cheese that could resist intact for up to ten years. It is an exclusively alpine pasture cheese (the winter production is called “Valtellina Casera”) but, over the past few years, it has undergone [...]
Categoria : Cheeses, Lombardia, Regional selections
A fairly recent production having much in common with French Roquefort, although with rather less blue marbling and salt content resulting is a somewhat softer and more delicate flavour.
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Friuli ed Emilia, Lombardia, Molise, Campania, Puglia, Piemonte, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo, Trentino Alto Adige (eng), Valle d'Aosta, Liguria, Veneto
In the village of Branzi in the Val Brembana, Saint Matthews day is celebrated on the 21 September, at the end of the alpine pasturing period, when a fair was traditionally held to sell the local summer production of this cheese. The hallmark of this great cheese is the use of the raw milk for [...]
Categoria : Cheeses, Lombardia, Regional selections
Brescianella appassito ripened for several days in brandy and subsequently ‘dried off’ in wheat germ. The perfect combination of a delicately flavoured cheese and the biting taste of alcohol. Brescianella appassito ripened for several days in brandy and subsequently ‘dried off’ in wheat germ. The perfect combination of a delicately flavoured cheese and the biting [...]
Categoria : Cheeses, Lombardia, Regional selections
The mature version of Brescianella has some similaties with Taleggio since the ripening period can last over six months. A melting paste is obtained and flavours develop that are surprising for a pasteurised milk cheese from the plain-lands and which are hidden when the ripening period is less prolonged.
Categoria : Cheeses, Lombardia, Regional selections
Typical of the Val Camonica, this cheese is prepared in various formats: squares, triangles or even as the ‘Camuno Rose’ – a recurrent symbol of the famous prehistoric graffiti from the Val Camonica.* *’Camuno’ refers to the ancient inhabitants of the Val Camonica Typical of the Val Camonica, this cheese is prepared in various formats: [...]
An example of the combined arts of master cheese makers and confectioners from Piedmont. Piquant Gorgonzola one hundred days ripened, covered by extra dark chocolate (52% cocoa). A wonderful combination that is both odd and pleasing. It is perfect as a dessert and for enjoying meal ending, accompanied by sweet dessert wines… (Each praline weighs [...]
Categoria : Cheeses, Lombardia, Piemonte, Regional selections
Despite its similarity with the so-called ‘caprini’ made with cow’s milk (Italian legislation curiously permits a cow’s milk cheese to be called ‘goat’s cheese’ caprini…), this cheese is distinguished by the production methods and the careful ripening period which makes it stand out from the former. When ripened for several weeks, or even more, [...]
Categoria : Cheeses, Lombardia, Regional selections
Typical sweet, soft cheese from Lombardy. In Cremona it is mixed with quince chutney and served as a Christmas cream accompaniment to Panettone. During the winter period, artisan made Crescenza tends to be softer and more liquid whilst in the summer it is made with less serum and in a more compact form in order [...]
Categoria : Cheeses, Lombardia, Regional selections
Region : VALLE D'AOSTA
Region : TRENTINO ALTO ALDIGE
Region : FRIULI VENEZIA GIULIA
Region : SARDEGNA
Region : SICILIA
Region : CALABRIA
Region : VENETO
Region : LOMBARDIA
Region : BASILICATA
Region : CAMPANIA
Region : PUGLIA
Region : LAZIO
Region : MOLISE
Region : ABRUZZO
Region : MARCHE
Region : UMBRIA
Region : TOSCANA
Region : ROMAGNA
Region : PIEMONTE
Region : LIGURIA
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
