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
The similarities with the Apulia Canestrato in both the production methods and names, is due to the paths for herds moving from the plains to the mountain pastures that previously linked Apulia with the Abruzzo mountains. Some of the most important production areas are the alpine huts on the Gran Sasso where Campo Imperatore lies. [...]
Categoria : Cheeses, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo
This is a Pienza Pecorino sheep’s cheese made into black (reserve) forms that are larger than the norm and are intended for a lengthy ripening period lasting in excess of a year.
Categoria : Cheeses, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo
This was originally a method devised by the shepherds in some of the internal southern Italian areas to keep butter. Sealed inside a sack of stringy paste and uncontaminated by the air, it could keep unaltered for many weeks, acquiring additional flavour in the meantime. It is commonly produced throughout southern Italy and is occasionally [...]
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Molise, Campania, Puglia, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo
As do most Tuscan sheep’s cheeses, this one has a sweet and delicate flavour. The production area is mainly in the southern parts of Tuscany, on the borders with Lazio.
Categoria : Cheeses, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo
The most classic Tuscan cheese with a characteristic shape of a squashed loaf. Its origins lie in the Chianti area but, today, it is produced in other areas towards the borders of Tuscany. This is the latest, mixed milk version although there are other, more artisan versions to be found.
Categoria : Cheeses, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo
From mountain area (and national park), is handmade following an ancient tradition maintains that the addition of spices and herbs to enhance the power and rennet coagulation.
Categoria : Cheeses, Toscana, Marche, Umbria, Lazio, Abruzzo
The similarities in the techniques of production of this cheese withCanestrato Pugliese are due to the cattle trails that connected the pastwith the Puglia region’s mountains. An important center of production ofsheep’s milk cheeses are the pastures of the Gran Sasso, which is also produced Pecorino dei Monti della Laga.
Categoria : Cheeses, Toscana, Marche, Umbria, Lazio, Abruzzo
Pienza is a Renaissance town in the province of Siena, created by order of the fourteenth century Pope, Pius II. The production area of this Tuscan sheep’s cheese is that surrounding the ‘Siena clays’, small rounded hills that provide poor pastures, much loved by the sheep. Pienza sheep’s cheese is produced in two different versions. [...]
Categoria : Cheeses, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo
This is the most traditional, artisan version of the Tuscan Marzolino, made exclusively with sheep’s milk. The tomato juice treatment of the rind is for protection purposes. It is occasionally produced, as in the past, using vegetable (the juice of the wild artichoke flower) rather than animal rennet.
Categoria : Cheeses, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo
conservanti, tendono a inacidire in fretta.
Dal 2005 è riconosciuta la dop “Ricotta Romana”, prodotta esclusivamente da siero di latte ovino e nel solo territorio della Regione Lazio
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
Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto. It is most well known as a cheese to be grated and can be ripened over long periods of time thanks to [...]
Categoria : Basilicata, Calabria, Sicilia, Sardegna inglese, Cheeses, Regional selections, Toscana, Marche, Umbria, Lazio, Abruzzo
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
