FORMAGGI ITALIANI – Guffanti Formaggi
Formaggi per tradizione. Il più completo sito di formaggi esistente in Italia
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
Burrata is made with an external bag of thin stringy paste similar to that of ‘fiordilatte’ and is filled with cream mixed with milk enzymes and small off cuts (called ‘lucini’) of mozzarella. When the season permits, they are further enveloped in the large, fleshy leaves of a plant called ‘vizzo’ whose pungent aroma penetrates [...]
Categoria : Cheeses, Molise, Campania, Puglia, Regional selections
This is the most famous and widely available cheese in the south of Italy. Its name derives from the way it is preserved – tied in pairs with a rope and hung (‘a cavallo’- on horseback) over a beam or a stick. In order to obtain a good Caciocavallo, the paste must be strung out [...]
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Molise, Campania, Puglia, Regional selections
Caciocavallo Molise is another fruit of the generous production in Southern Italy. A distinctive feature is essential and its texture by hand, which allows to obtain the ideal softness (the machinery to reverse damage products rather “gummy”).
Categoria : Molise, Campania, Puglia, Regional selections
This particular variety of Caciocavallo (considered the best and more noble example, defined by some as the Parmigiano Reggiano of the South) takes its name from the breed of cattle used for its production. The Podolica cows live in a free range condition in the Mediterranean brush, feeding on strongly aromatic grasses such as wild [...]
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Molise, Campania, Puglia, Regional selections
The production method, as suggested by its name, is midway between those used for cheeses and those used for ricotta. Rennet is added to the milk whilst contemporaneously bringing it almost to boiling point. It can be eaten fresh, as is currently the fashion, or can be successfully ripened.
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Molise, Campania, Puglia, Regional selections
Unfortunately, buffalo milk Mozzarella was only been awarded denomination of protected origin (DOP) status in 1993, too late to prevent the generic name from being associated with stringy paste products made with cow’s milk. However, the Campania buffalo milk Mozzarella is still produced in the area which has been producing ‘mozzarellas’ or ‘provature’ possibly since [...]
Categoria : Cheeses, Molise, Campania, Puglia, Regional selections
The name of this cheese derives from the fact that the forms are dried in basket (canestro) shaped containers, the signs of which are impressed on the product. A similar method for producing sheep’s cheese was described in the Odyssey.
Categoria : Cheeses, Molise, Campania, Puglia, Regional selections
Within the vast and somewhat generic production of ‘Caciocavallo’ or ‘Provoloni’ in southern Italy, the Silano variety represents a denomination of protected origin product since 1993. Despite its name, it is not exclusively produced on the Sila but in five other regions of southern Italy or, rather, in the districts carefully specified by the regulations. [...]
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Molise, Campania, Puglia, Regional selections
Whilst the name ‘Mozzarella’ is traditionally reserved for fresh stringy cheese made exclusively from buffalo milk, the expression ‘Fiordilatte’ (for which denomination of protected origin –DOP – status has been requested) indicates a much more widely available and well known cow’s milk version introduced over the past few decades due to the scarcity of buffalo [...]
Categoria : Cheeses, Molise, Campania, Puglia, Regional selections
Cow’s milk cheese from the Puglia (Leccino means “the area of Lecce”). Represents an example of classic cheeses produced initially as a method of preserving milk and subsequently refined to become good “friends” on the table. The product is ready after at least 180 days of production. After a long period of maturation can be [...]
Categoria : Cheeses, Molise, Campania, Puglia, Regional selections
Cow’s milk cheese from the Puglia (Leccino means “the area of Lecce”). Represents an example of classic cheeses produced initially as a method of preserving milk and subsequently refined to become good “friends” on the table. The product is ready after at least 180 days of production. After a long period of maturation can be [...]
Categoria : Cheeses, Molise, Campania, Puglia
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
