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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, News

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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, News

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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, News

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    Luigi Guffanti’s Ossolano al Prunent in the best 24 cheeses in the world

    The famous journal Condè Nast Traveler (Spanish edition) has devoted a very interesting view of cheeses from around the world. Some of them were selected as  ”LOS 24 MEJORES QUESOS DEL PLANETA”. At the following link http://www.traveler.es/viajes/rankings/galerias/los-24-mejores-quesos-del-planeta/645/image/30386 you will find, in 19th position, the Luigi Guffanti’s Ossolano al Prunent.  

      Categoria : News

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    Luigi Guffanti on “SoCheese” web journal

    On www.socheese.fr they published an interesting article and a video on Guffanti’s Ricotta Ossolana Affumicata. You can watch it here (http://www.socheese.fr/coups-de-coeur/article/la-ricotta-ossola-affumicata?lang=fr). Enjoy!

      Categoria : News

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    Guffanti Formaggi and “La Guilde Internationale des Fromagers”

    On September-October 2013 number of the official magazine of “La Guilde Internationale des Fromagers” is given prominence to Guffanti Cheese, and for the participation at the recent Fancy Food Show in New York, both for the official appointment (Chapitre) on Saturday 21 September in La Morra (CN), which will see us engaged in the dual [...]

      Categoria : News

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    Luigi Guffanti Formaggi on “UOMO MODERNO” magazine

    “Uomo Moderno” magazine dedicated an article to Luigi Guffanti Formaggi selections. You can read it at pag. 94. It is very easy. You have to go to http://uomomoderno.uberflip.com/t/59110 You will se the general menu, just click on .pdf  image to download the full magazine or to see the pages. Have a nice reading!  

      Categoria : News

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    Guffanti Cheese greets the last century …

    Today, July 22, 2013, we performed at our shop in Arona the last cutting of a wheel of Parmigiano Reggiano PDO from the last century (1999). From tonight we will have the “new born” from 2000 onwards! We say goodbye th the 1900 wheels and we thank them for doing enjoy our taste buds and [...]

      Categoria : News

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    Historical cut Parmigiano Reggiano PDO year 1998

    Today, July 16th, in our shop in Arona for one of our foreign customer a wheel of Parmigiano Reggiano PDO of 1998 (December) was cut. For everyone present it was a truly unique experience because with proud emotion, we said goodbye to the last wheel of that year resting in our cellars for 15 years! [...]

      Categoria : News

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    Summer Fancy Food 2013 and Sofi Awards 2013

    As usual Luigi Guffanti 1876 will attend next edition of  Summer Fancy Food, which will be held form Sunday, June 30th to Tuesday, July 2nd at Jacob Javits Center in Manhattan. Luigi Guffanti Formaggi is in final (with its Robiola 3 Latti) at Sofi Awards 2013, which is also organized during the Summer Fancy Food.  

      Categoria : Events, News

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    Mondial du Fromage: the competitors’ dishes

    Fronm SoCheese website (www.socheese.fr), here you have the 10 competitors’ dishes from Mondial du Fromage. We love our Andrea’s Pinocchio and sculptures! Congratulations Andrea!

      Categoria : Events, News

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    Rientrati dal Mondial du Fromage

    Guffanti Formaggi ha partecipato al Mondial du Fromage (Tours, 1-3 giugno). In particolare siamo stati protagonisti, con il nostro maitre de caves Andrea Ripamonti, alla prima edzione del Concours Mondial du meilleur fromager. Andrea, al suo debutto assoluto in una competizione di tale livello, si è comportato molto bene ricevendo i complimenti e gli apprezzamenti [...]

      Categoria : News

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