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Parmigiano Reggiano DOP auction in Paris

January 20, 2012

Parmigiano Reggiano DOP auction in Paris

Parmigiano Reggiano DOP from Guffanti flew from Arona to paris for a great auction. Monday, December 19 the Parisian auction house Artcurial (http://www.artcurial.com) held the magic of food products of excellence globally. In the cheese category has been selected for Italy Parmigiano Reggiano aged from 4 years in the cellars of Luigi Guffanti Arona. The three lots have been sold fot 340 euros (two pieces) and 300 euros (one piece).

How could you cut a VINTAGE Parmigiano Reggiano DOP - VIDEO

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

Parmigiano Reggiano DOP Riserva

Parmigiano Reggiano DOP Riserva

This cru Parmigiano Reggiano is selected from Guffanti in "toll" (as they are called cheese factories dedicated to the production of the "King" of Italian cheeses) in the provinces of Parma and Reggio Emilia and Modena working from milk from cows of their own stable business (so no milk run consortilmente). The daily production is therefore limited to a few forms. The cattle also, in the period from spring to autumn, is also fed with pasture grass Apennine located at altitudes of up to 7-800 meters. Grazing by high hills or mountains is a special feature for Parmigiano Reggiano cheese that is traditionally and typically plain, but the use of these pastures, which began in the first half of the twentieth century, allows you to get a latte and then cheese with a very strong organoleptic qualities. Obviously a proper aging in suitable premises, also extended beyond the two years considered "canonical" is able to further develop these excellent features.

Parmigiano Reggiano DOP Vacche Rosse

Parmigiano Reggiano DOP Vacche Rosse

This is from a particular limited cru area of Parmigiano Reggiano made from the milk of red patched Reggiana breed cattle traditionally used in the production of this cheese. This breed has subsequently been almost entirely substituted by the less valuable Friesian cows. Due to the characteristics of the base milk and for the care taken in making this ‘Red Cow’ Parmigiano Reggiano, whose forms are distinguished by the expression ‘Vacche rosse – razza reggiana’ fire-branded on their surface (a smaller brand is also made on the underside), the quality of this cheese is particularly high. However, the production and consequent availability is very limited.

Parmigiano Reggiano DOP

Parmigiano Reggiano DOP

The most famous of Italian cheeses, mentioned as early as the fourteenth century in a story by Boccaccio. The production area is mainly located in the provinces and traditionally of Parma and Reggio Emilia, although it has been extended to the edges of some of the surrounding provinces. Until a few decades ago, the production was in the typical "toll" octagonal which guaranteed a special air circulation, and is still in the process have been retained some archaic traditions such as the use of copper instead of stainless steel, for the boilers in which the cheese is made. The seasoning, if conducted under optimal conditions, can also successfully overcome the four years (the cheese still needs at least 36 months of seasoning to make the most of its potential) to test the ripeness of the forms you will use a needle to form of life "shot" deep in the dough. Among the first in Italy Parmigiano Reggiano (the double name was officially born in 1951: first there was talk of "Parmesan" or "cheese") has received the Doc in 1955, and the PDO in 1996.

Parmigiano Reggiano DOP Qualità di Montagna

Parmigiano Reggiano DOP Qualità di Montagna

Although historically the Parmesan cheese was only the plain, from the first half of the twentieth century attempts to extend production to the Apennines have given exceptional results thanks to the kindness of the high altitude pastures, located up to 7-800 meters above sea level, it is therefore possible to talk about a product "mountain". The forms of this cru, limited production, is not recognized by the branding on the face, with the words "Quality of the mountain."

Parmigiano Reggiano DOP stagionato

Parmigiano Reggiano DOP stagionato

L’area di produzione è localizzata principalmente e tradizionalmente nelle province di Parma e Reggio Emilia, anche se è stata estesa a lembi di alcune province circostanti. Fino a pochi decenni fa la produzione avveniva nei tipici “caselli” di pianta ottagonale che garantivano una particolare circolazione d’aria, e ancor oggi nella lavorazione sono state mantenute alcune tradizioni arcaiche come l’uso del rame, invece dell’acciaio inox, per le caldaie in cui viene preparato il formaggio. La stagionatura, se condotta in condizioni ottimali, può anche superare felicemente i quattro anni (il formaggio comunque ha bisogno di almeno 36 mesi di stagionatura per esprimere al meglio le sue potenzialità): per saggiare la maturazione delle forme si fa uso di un ago a forma di vite “girato” in profondità nella pasta.

Historical cut Parmigiano Reggiano PDO year 1998

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! Now it's up to the vintage 1999 to be the example of the most aged Parmigiano Reggiano PDO in our caves. The wheel, after cutting, then took the road abroad, for further proof of the excellence of the Italian cheeses, in the bag of our happy customer. Here following the images of the cut made with expertise from our unique Dottore Carlo. [monoslideshow ID=10]

Parmigiano Reggiano MILLESIMATO

November 30, 2012

Parmigiano Reggiano MILLESIMATO

Time is a gentleman: Guffanti Cheese has seen exploding demand for Parmigiano Reggiano "Millesimato" (over 60 months), the selection and care which the company has always used for the cheeses in the caves, so much so that the year "year 2006" that rested (lovingly cared for by the Guffanti cheesemen) on our wooden shelves and sold out well in advance of the most optimistic forecasts. Do not miss the chance, hurry up to book your forms for the "Millesimato" time 07,08,09,10!

Doc e Dop

Doc e Dop

A partire dall’ultimo dopoguerra molte nazioni europee hanno introdotto normative per tutelare dalle contraffazioni e dalle imitazioni i propri prodotti alimentari tradizionali. In Italia nel settore caseario le prime Denominazioni di origine controllata (Doc) furono assegnate nel 1955 in base a una legge elaborata l’anno precedente (n. 125/54), prima ancora che una normativa analoga fosse studiata per i vini. Ma già nel 1951 la Conferenza di Stresa, con un documento firmato da otto nazioni europee, tra cui l’Italia, aveva riconosciuto l’esistenza delle denominazioni di origine. La Doc prevedeva la produzione solo all’interno di un territorio ben delimitato secondo tecniche stabilite da una normativa detta «disciplinare» (ovviamente deve trattarsi di tecniche che appartengano alla storia di quel formaggio e di quel territorio). A metà degli anni Novanta I’Unione europea ha reso operativa la Denominazione di origine protetta (Dop), approvata nel 1992 e studiata anch’essa per tutelare i prodotti tradizionali la cui lavorazione sia interamente effettuata all’interno di un comprensorio specifico (non per nulla la denominazione contiene in genere un’indicazione geografica). La Dop, estesa non solo all’Unione europea ma anche ai paesi che hanno stretto accordi commerciali con essa, ha sostituito la vecchia Doc. La Dop è stata finora assegnata (ma il numero è in continua evoluzione) a 47 formaggi italiani, trasformando in Dop le Doc precedenti al 1996: dopo questa data è direttamente assegnata come Dop. Per maggiori informazioni sui formaggi italiani DOP: https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/7469

Piave DOP

Piave DOP

Part of the Veneto "latteria cheeses" family, it is produced in three versions with different ageing periods: Piave DOP Fresco (20 / 60 days), Piave DOP Mezzano (61 / 180 days), Piave DOP Vecchio (over 180 days), Piave DOP Vecchio Selezione Oro (>12 months) Piave DOP Vecchio Riserva (over 18 months).

Grana Padano DOP

Grana Padano DOP

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 and refines the production of a number of traditional cheese dairies in the typical areas of the Padano and, in particular, from the provinces of Piacenza and Cremona.

Spressa delle Giudicarie DOP

Spressa delle Giudicarie DOP

A close relation of the Veneto or Lombardy ‘Latteria’ cheeses. The name derives from the pressing of the forms (in the Ladin speaking valleys ‘spretz’ can stand for ‘cheese’ alone). In the past, this was an almost fat-free cheese although, today, this is less so. It was awarded denomination of protected origin (DOP) status at the end of 2003 and production began in early March 2004. The most significant characteristics required by the DOP status are that the cows are fed exclusively with hay, the cream should rise naturally in the containers rather than through churning and the use of small, one thousand litre cauldrons similar to those used for Grana.

Pecorino Sardo DOP

Pecorino Sardo DOP

This should not be confused with Fiore Sardo DOP. It is one of the three pecorino sheep’s cheeses with denomination of protected origin (DOP) status in Sardinia which is the Italian region most dedicated to sheep raising. It is produced in various versions that can be divided up into, Sweet, Mature and extra mature.

Bra Duro DOP

Bra Duro DOP

In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Dop status in 1982. Bra Hard Cheese ripened for the minimum six months is occasionally called ‘medium mature’ but the ripening period can be extended to a year and more with excellent results. The additional quanitities of goat and sheep’s milk are proportionally small when compared to the amount of cow’s milk, but they still manage to give the cheese a distinctive flavour. A method used particularly in the autumn produces Bra ciuck, which is ripened in red wine marc. In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains was sold. Today, it is produced throughout the province. The two versions of Bra cheese were awarded Dop status in 1982. Bra Hard Cheese ripened for the minimum six months is occasionally called ‘medium mature’ but the ripening period can be extended to a year and more with excellent results. The additional quanitities of goat and sheep’s milk are proportionally small when compared to the amount of cow’s milk, but they still manage to give the cheese a distinctive flavour. A method used particularly in the autumn produces Bra ciuck, which is ripened in red wine marc.

Beemster DOP

Beemster DOP

Beemster DOP cheese is an authentic Dutch delicacy of superior quality, made from the delicious creamy milk from the Beemster DOP polder. This choice of raw material contributes significantly to the creation of a cheese of excellent quality. The Beemster polder, which is included in the UNESCO World Heritage list, adds further value by giving the Beemster PDO cheese a distinctive character. It is bred in our cellars for up to 26 months of ripening.

Sausages (delicious traditionally by Guffanti)

Sausages (delicious traditionally by Guffanti)

At Guffanti we have designed a new range of sausages, served with our cheeses or alone. New delights and refined delicacies, in the tradition of the great Italian territorial excellence: BAUERNBAUCHSPECK (COSTATO) BAUERNSPECK GANZ (SPECK CLASSICO) BRESAOLA PUNTA D'ANCA CACCIATORI ASINO CACCIATORI CAVALLO COPPA PIACENTINA DOP CULATELLO DI ZIBELLO 24 MESI CULATELLO DI ZIBELLO 24 MESI PELATO LA MANDOLA LARDO DI COLONNATA IGP MORTADELLA DI FEGATO COTTA MORTADELLA EUROPA N'DUJA CRESPONE MONTEPORO N'DUJA VASO VETRO 180 GR PANCETTA PIACENTINA DOP PANCETTA VALDOSSOLA STECCATA IN LEGNO BETULLA PROSCIUTTO "PARMA" RISERVA +24 mesi C/OSSO PROSCIUTTO "PARMA" RISERVA +24 mesi DISOSSATO PROSCIUTTO COTTO ANTICA MANIERA PROSCIUTTO COTTO NOSTRANO GUFFANTI PROSCIUTTO CRUDO OSSOLANO AFFUMICATO C/OSSO PROSCIUTTO CRUDO OSSOLANO AFFUMICATO S/OSSO PROSCIUTTO CRUDO VENETO DOP CON OSSO PROSCIUTTO CRUDO VENETO DOP SENZA OSSO PROSCIUTTO GHIOTTONE -TOSCANO- PROSCIUTTO PRATOMAGNO ORO TOSCANO C/OSSO PROSCIUTTO PRATOMAGNO ORO TOSCANO S/OSSO SALAME BON SALAME FRESCO SALAME GENTILE ( FELINO ) SALAME PANCIOTTINO SALAMI E FIDIGHINA IN D'LA DUJA X 2 SALAMI E FIDIGHINA IN D'LA DUJA X 3 SALSICCIA CON PARMIGIANO REGGIANO SALSICCIA FRESCA SALSICCIA PICCANTE SCHIACCIATA PICCANTE SOPRESSA VENETA IN BUDELLO NATURALE CON AGLIO SOPRESSATA PICCANTE / DOLCE / FINOCCHIO SPECK STROLGHINO DI CULATELLO STROLGHINO DI CULATELLO PELATO S/V Very soon, the photographic catalog complete with all the technical information of the selected products. For complete information use the CONTACT page of our website.

Gorgonzola DOP Piccante

Gorgonzola DOP Piccante

According to legend, Gorgonzola was invented by a lovesick cheese maker who, in his haste to meet his lover, forgot the curd in a cauldron over night only to mix it up on the following morning. The resulting cheese, given that the more acid paste from the previous evening would not amalgamate perfectly with the morning’s paste, had a wealth of folds and crannies which encouraged the development of moulds inside the cheese as it ripened. The outcome, however, was a pleasant change and the method was subsequently repeated deliberately. In effect, the method of working with a ‘double paste’, mixing the evening’s curd with that of the morning, has been used for many years in the production of Gorgonzola. Another characteristic of the production methods of this cheese that was awarded denomination of protection origin (DOP) status in 1955, is its ‘baking’ – the placing of the fresh cheeses in a heated room to favour the expulsion of the serum – and its piercing with needles to encourage the development of penicillin. The Piccante version should be distinguished from the better known Sweet Gorgonzola, which is soft and creamy, as the former, traditional, version has a firmer paste with less serum content due to a longer ‘baking’ period.

Gorgonzola DOP Piccante

Gorgonzola DOP Piccante

This is a Gorgonzola DOP Piccante ripened and "breeded" for a long period in the Luigi Guffanti caves and has a greater degree of blue marbling and a much more intense bouquet of aromas. The prolonged ripening period (more common in the past than now) makes the paste more compact and greatly enhances both the flavour and the aromas resulting from the penicillin. The aromas developed are very deep and elegants. For connoisseurs of truly great cheese.

Fiore Sardo DOP

Fiore Sardo DOP

One of the three denomination of protected origin (DOP) Sardinian sheep cheeses, Flower has a traditionally arched ‘mule back’ form and a rind covered with an emulsion of olive oil with wine vinegar and table salt. Its name derives from the, now abandoned, but traditional use of a wild thistle flower as rennet. It can be smoked during the curing process, using smoke obtained from typical arboreal from Sardinia.

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