FORMAGGI ITALIANI – Guffanti Formaggi
Formaggi per tradizione. Il più completo sito di formaggi esistente in Italia
Allevo Asiago is divided, according to its ripening, into three types: medium aged (six months), mature (one year) and extra-mature (two years). Similar to other northern Italian cheeses, its origins lie in the mountains, or, more precisely, in the Asiago high plateaux region. It subsequently spread down to the plains of the surrounding provinces and, [...]
Categoria : Cheeses, Regional selections, Veneto
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, Valle d'Aosta, Liguria, Veneto
It takes its name from the mountain area of Dobbiaco (or Toblach) in the Val Pusteria but it is also produced in other parts of Alto Adige. It has a strange parallelepiped shape that is only otherwise used in the area in and around Ragusa, in Sicily.
Categoria : Cheeses, Regional selections
Produced throughout a vast area comprising the largest regions in northern Italy (excluding the provinces in Emilia dedicated to the production of Parmigiano Reggiano), Grana Padano, when produced with the appropriate care and ripened for at least two years, is a high quality product for use in cooking and as a table cheese. Guffanti selects [...]
Categoria : Cheeses, Friuli ed Emilia, Lombardia, Piemonte, Regional selections, Veneto
Although it falls with the area of the ‘Grana Padano’ DOP, the Grana produced in the province of Trento (particularly significant in the Val di Non area) can be distinguished from the others by the brand ‘Trentino’ that is clearly visible on the form. The milk from mountain areas (during the summer the pastures are [...]
Categoria : Cheeses, Regional selections
Its German name means ‘Grey cheese’ and it is produced by letting the milk acidify naturally and then filtering it. It can be eaten in both fresh and ripened versions although the latter has a much more distinctive flavour due to the lack of rennet. It is traditionally eaten in Alto Adige accompanied by beer [...]
Categoria : Cheeses, Regional selections
The area around the Vezzana Pass is famous as a place where cheeses are ripened and it is also where this excellent quality, hard cheese is produced. It is a product that undergoes a protracted ripening which can last over two years.
Categoria : Cheeses, Regional selections
The name of this cheese derives from its very strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the paste. However, the Ladin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, is used as well as the name ‘Moena Stinker’. It belongs to one of the numerous families [...]
Categoria : Cheeses, Regional selections
A typical product of the Trento area generically called ‘Nostrano de casèl’ and occasionally identifiable by the name of the place of production. The ‘Puzzone di Moena’ is a specific ‘cru’ area.
Categoria : Cheeses, Regional selections
Legend has it that Pannarello, a fresh cheese produced by adding a small amount of cream to the milk, was first created through a cheese maker’s error in overheating the milk to be curdled and having nothing but a bucket of fresh cream with which to bring the temperature down.
Categoria : Cheeses, Regional selections
Dairy cheese that has a limited protected production area in the Spressa delle Giudicarie and is produced in the same area (until 2003 its generic name was, in fact, ‘Spressa’).
Categoria : Cheeses, Regional selections
Provolone is a stringy paste cheese typical of southern Italy which was introduced to Lombardy in the first half of the eighteenth century by Neapolitan cheese makers. Today, it is considered a traditional product of Lombardy, Emilia, the Veneto and the Trento area, so much so that it was awarded denomination of controlled origin(DOC) status [...]
Categoria : Cheeses, Friuli ed Emilia, Lombardia, Regional selections, Veneto
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
