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    Gorgonzola DOP Guffanti “Best Blue Cheese” at Italian Cheese Awards 2015

    During Formaggio in Villa, foodshow held in Mogliano Veneto at marvellous Villa Braida last 11th-13th April,  Gorgonzola Piccante DOP (aged 270 days)) from Luigi Guffanti 1876 was awarded as “Best Blue Cheese” at the Italian Cheese Awards.  

      Categoria : Featured, Press releases

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    TUTTOFOOD 2015

    Luigi Guffanti 1876 will be exhibiting at Tuttofood 2015 edition, which will be organised at the Rho Fiera Area in Milan from May 3rd to May 6th. This will be a particularly important as it will be held during the first days of Expo 2015. You will find us at HALL 4 – STAND M07.

      Categoria : Events, Press releases

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    Easter 2015

    For Easter 2015 the Guffanti dove-cake is back! Book it at Guffanti.

      Categoria : Cheeses, Piemonte, Press releases, Regional selections

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    Winter Fancy Food 2015

    Guffanti Formaggi will attend the “Winter Fancy Food 2015“, which will be held at the Moscone Center in San Francisco form Sunday, January 11th to Tuesday, January 13th. We will be in Hall 3805. See you in San Francisco!

      Categoria : Press releases

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    LUIGI GUFFANTI’S E-COMMERCE WEBSITE!

    Brand new, online the new website for E-commerce: Guffanti Shop! During this last period it will be possible to order and buy the boxes studied for Christmas 2014, during year 2015 there will be big news! www.guffantishop.it

      Categoria : Featured

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    Web article

    Here following the link to the website takinhthekids.com, where they talk about the recent visit and tasting at Luigi Guffanti caves in Arona. Have a nice reading!

      Categoria : Press releases

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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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    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 – VIDEO

    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

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