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    Guffanti Formaggi in Anuga 2015

    Luigi Guffanti 1876 will be present with the classical Italian cheeses at the food show “Anuga“, which will be hel in Koln (Germany) from Saturday, October 10th to Wednesday, October 14th. We will be in HALL 10.1 Corridoio B n. 058. See you in Anuga!

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    Formaggio del Monte Cistella

    It has arrived and it is now available the first version of the Formaggio del Monte Cistella by Luigi Guffanti. Directly from the Ossola’s pastures, ready to delight your palate. Try it!

      Categoria : Events, Featured

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    Guffanti on “Il Tridente” Australia

    The official newsletter of “Maserati Australia & New Zealand”, edition Winter 2015, talks about Luigi Guffanti 1876 and the great aged Italian cheeses. Have a nice reading! 2015 – Il Tridente Winter 2015

      Categoria : Press releases

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    Cheese 2015 in Bra

    Cheese in Bra (Piedmont) is back as every two years. The important eventi will be held this year since Friday, September 18th to Monday September 21st. Guffanti will show its raw milk cheese in Via degli Affinatori, stand BE 03 – BE 04. You can download the program with the events at Luigi Guffanti Formaggi’s [...]

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    Summer Fancy Food New York City

    The great even “Summer Fancy Food” will be held again in New York City, from June 28th to June 30th.. Luigi Guffanti 1876 will attend to the show as usual, you coul find and taste our cheeses at booth 1436. See you in New York City!

      Categoria : Events

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    Mondial du Fromage 2015 Tours

    Luigi Guffanti 1876 will attend the “Mondial du Fromage“, which will be organized from Sunday, June 7th to Tuesday, June 9th in the nice French town of Tours. We will be at booth Q-W. During the cheese show there will also be the  ”Concours mondial du meilleur formager 2015“. Among the 12 selected competitors from [...]

      Categoria : Events, Press releases

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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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    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

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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

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