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, Trentino Alto Adige (eng), 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, Trentino Alto Adige (eng), Valle d'Aosta, Liguria, Veneto
piemontesi di Barbera, dall’aroma molto deciso. Ulteriore sapore gli viene conferito dall’innesto di una piccola percentuale di latte caprino nel latte vaccino.
Categoria : Cheeses, Regional selections, Veneto
A southern Italian cheese with a more distinctive initial flavour than that produced in the Veneto dairies where the raw materials for making ‘drunk’ cheeses are usually produced. The method of making cheeses ‘drunk’ in barriques of red wine marc is a Veneto tradition. A southern Italian cheese with a more distinctive initial flavour than [...]
Categoria : Cheeses, Regional selections, Veneto
Fresh Monte Veronese is officially called ‘full fat milk’ since, in contrast to the ripened version, it is not made with skimmed milk. It is a fairly recent introduction that has been created in response to the overwhelming demand for less matured cheeses (as has happened with other cheeses produced nearby, such as Asiago). Nonetheless, [...]
Categoria : Cheeses, Regional selections, Veneto
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, Trentino Alto Adige (eng), Veneto
In the Veneto’s traditions for preserving cheeses, ingenious methods were used which also turned out to have an excellent effect on their flavour. In this instance, the still fresh cheese is put to dry in wood ash mixed with spices. In the truffle version, small pieces of the black tuber are added directly to the [...]
Categoria : Cheeses, Regional selections, Veneto
The most famous cheese from Friuli whose origins line in the Montasio alpine massif but which is currently produced throughout the region and in a number of Veneto provinces. There is also a fresh version, ripened for between two-four months and one ripened for between six months and one year. A typical Friuli recipe [...]
Categoria : Cheeses, Friuli ed Emilia, Regional selections, Veneto
The ripened version (or ‘di allevo’) of Monte Veronese is the most traditional and is divided into two sub-categories, medium mature and extra mature Monte Veronese. The limited mountain area of production and the use of raw milk makes this a particularly high quality cheese.
Categoria : Cheeses, Regional selections, Veneto
Ascribable to the Friulian Latteria’ family, it is produced in three versions with different ripening periods: fresh (one to two months), medium (three to four months) and ripened (six to twelve months).
Categoria : Cheeses, Regional selections, Veneto
A relatively recent version of the ‘classic’ Allevo Asiago, made with full fat milk and ripened for only a short time.
Categoria : Cheeses, 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
