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    OFFER: it’s time for Pecorino di Crotone

    Directly from our caves in Arona a real masterpiece: the Pecorino di Crotone (aged at least 14 months). An optimal curing for a unique product offered in a vacuum pack consists of 4 forms (total weight 2.5 kg / 3.0 kg approximately). Here you will find the specifications of this extraordinary cheese from Calabria.

      Categoria : Cheeses, Featured

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    Milk, Salt and Rennet!

    Here you can find a wonderful article published on the website of Life & Thyme Life & Thyme (Culinary Storytelling). The article tells the passion, the search and also the effort of our profession “Breeder of Cheese.” Happy reading! Click to read

      Categoria : Press releases

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    27 ottobre 2014 – Laboratorio del Gusto

    Nell’ambito dei laboratori organizzati in occasione del “Salone del Gusto” (Torino, 23-27 ottobre 2014), Luigi Guffanti 1876 parteciperà come relatore all’evento dal titolo “La rete internazionale degli affinatori“, in programma lunedì 27 ottobre alle ore 14:30 alla Sala B.

      Categoria : Events, Featured, Press releases

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    Guffanti Formaggi on “Herbarella”

    The Swiss magazine “Herbarella” has devoted the last issue a report on the city of Arona and its beautiful gardens. Among the “goodies” local it was reported also Guffanti Formaggi, with its cheeses and its aging caves. 2014 – Herbarella

      Categoria : Featured, Press releases

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    Fancy Food Show – New York

    As usual, Luigi Guffanti 1876 will participate in the summer edition of the “Fancy Food Show“, which will be held in New York on Sunday, June 29 to Tuesday, July 1. You will find us at Booth 1036. See you in NYC!

      Categoria : Events

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    How could you cut a VINTAGE Parmigiano Reggiano DOP

    Posted on our You Tube Channel a new video of a wheel of Parmigiano Reggiano DOP year 2001 cutting’s, masterfully performed by our President Mr. Carlo Fiori Guffanti. https://www.youtube.com/watch?v=yy2LmSXtYbs

      Categoria : Events, Featured

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    Cibus 2014

    Luigi Guffanti Cheese will be at Cibus – International Food Exhibition, held in Parma from Monday 5 to Thursday, May 8th, and now in its 17th edition. You will find us in Hall 2, Booth A031. See you in Parma!

      Categoria : Events

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    World Championship Cheese Contest 2014

    Guffanti Cheese among the judges of the World Championship Cheese Contest 2014 on 18 and 19 March in Madison, Wisconsin. http://www.worldchampioncheese.org/2014-judges-selected/ Good luck to all competitors!

      Categoria : Events

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    Salon du Fromage 2014

    Luigi Guffanti 1876 will attend the 2014 edition of Salon du Fromage, which will be held form 23rd to 26th February 2014. We will be at Pavillon 2.1, stand C42. Rendez-vous à Paris!

      Categoria : Events, Press releases

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    Flowers’ hearts for Valentine

    The “3 milks Flowers’ Heart” is back for Valentine 2014. Available with rose petals, berries or natural.

      Categoria : Cheeses, Featured

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    Coming soon: Robiola Due e Tre Latti MINI

    Small is beautiful: it will be finally soon available the Robiola 2 and the Robiola 3 Milks (strictly produced milk with Italian) in the MINI (small) version. About 110 gr. the weight of the 2 Milks, 220 gr. for the 3 milks. Soon available!

      Categoria : Cheeses, Featured, Senza categoria

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    Winter Fancy Food 2014

    Guffanti Formaggi will attend the 2014 Winter Fancy Food edition, which will be held in San Francisco from Sudany, January 19th until Tuesday, January 21st You will find us at booth 3605 – 3829 – 3831 – 3833 See you in San Francisco!!!

      Categoria : Events, Press releases

The Alpine pasture

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

From the artisan dairy

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

Our season caves

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