CHEESE GROWERS
Historic cheese growers
In 1876, great-grandfather Luigi Guffanti had an idea that changed the family’s history forever: transforming an old abandoned silver mine in Valganna, Varese, into the perfect place to mature and raise blue cheeses. This unique environment, with constant temperature and humidity, proved to be the secret ally for bringing out the best in a unique cheese. The success was such that, by the early 1900s, his sons Carlo and Mario were exporting Guffanti cheeses to distant markets such as Argentina and California, following the routes of Italian emigration.
Oggi, a cinque generazioni di distanza, la famiglia Guffanti Fiori continua a custodire gelosamente questa tradizione, fondata sulla massima attenzione alla qualità artigianale e una passione ineguagliabile nell’allevare i formaggi. L’esperienza maturata con il Gorgonzola DOP ha aperto la strada a un’arte che oggi abbraccia una vasta gamma di formaggi: dalle Tome degli alpeggi ossolani al Parmigiano Reggiano DOP, fino alle eccellenze casearie di Francia, Inghilterra, Spagna, Svizzera, Portogallo e oltre.
Tutto ha avuto inizio in quella miniera d’argento, che da luogo di estrazione di metalli preziosi si è trasformata in un vero e proprio tesoro dedicato al latte, un simbolo della nostra continua ricerca dell’eccellenza.
Historic cheese growers
When great-grandfather Luigi Guffanti began maturing Gorgonzola in 1876, his brilliant idea was to purchase an abandoned silver mine in Valganna, in the province of Varese.
Down there, with constant temperature and humidity year-round, the cheese matured so well that Luigi quickly conquered the markets: his sons Carlo and Mario, at the beginning of the 20th century, were exporting as far as Argentina and California, lands of Piedmontese and Lombard emigration.
Maximum attention to the artisanal quality of the cheese and a passion for meticulous maturation are the tradition that the Guffanti Fiori family has jealously passed down for five generations.
The experience gained with Gorgonzola has gradually been transferred to the Toma cheeses of the Ossola mountain pastures, to Parmigiano Reggiano, to all Italian cheeses and to those from France, England, Spain, Switzerland, Portugal…
At the origin of it all, an old abandoned silver mine that, at a certain point, began producing another precious commodity derived from milk.
Discovering the Guffanti World
Explore the Arona cellars, where we raise our cheeses, with an exclusive virtual tour! Discover every corner of this unique place, where tradition and innovation combine to create extraordinary cheeses.
The Guffanti Fiori Family
Since 1876, in Arona, the Guffanti Fiori family has done more than just “age” cheeses: they raise them, with a dedication that has spanned five generations. Carlo Guffanti Fiori, together with his sister Luisa and sons Giovanni and Davide, carries on a legacy begun by their founder Luigi.
The Guffanti family’s story is an odyssey of intuition and courage. Luigi not only founded the historic Arona winery, located in an old military bastion, but also paved the way for expansion. With his sons Carlo and Mario, Guffanti cheeses followed the routes of Italian emigrants to America, conquering new markets. From Gorgonzola DOP to Toma Ossola, from Parmigiano Reggiano DOP to European excellences, the Guffanti family’s vision has always anticipated trends, bringing the authentic taste of the Italian Alps to tables around the world.
Today in Arona, Carlo, Luisa, Giovanni, and Davide elevate the art of cheesemaking to a true science. The cellar becomes a second terroir, a dynamic environment where every wheel is reborn. Here, the cheesemakers’ profound knowledge, respect for animals, and pristine nature blend with mastery in managing the microclimate and bacterial flora. Guffanti cheeses are treated like “thoroughbred colts,” raised with precise methods: time, brushing, oiling, rubbing, and ad hoc turning, which enhance every nuance of flavor.
Great-grandson of Luigi and co-author of the famous cheese “bible” Italian cheeses, Carlo Guffanti Fiori has made a bold leap: from a brilliant microeconomics researcher at Bocconi to the custodian of millennia-old knowledge. His choice, driven by an irrepressible passion, is a tribute to the concreteness of human relationships and the richness of the dairy world. As he himself states: “Looking at my cheeses, I see nature, animals, people, science, and history.” This profound vision, combined with excellent managerial skills, has transformed Guffanti into a multifaceted, innovative company and a leader in the industry.
Carlo, Luisa, Giovanni, and Davide manage every aspect of the company, from research to cheese selection, leveraging an invaluable wealth of knowledge. Guffanti is now a point of reference for the most discerning consumers, seeking authenticity and artisanal craftsmanship in the world of cheese. The company has extended its influence well beyond national borders, reaching markets such as the USA, Hong Kong, Japan, Australia, New Zealand, India, and the United Arab Emirates. On the global food and wine scene, Guffanti is now an ambassador of Italian artisanal traditions and excellence.
Carlo, Luisa, Giovanni, and Davide manage every aspect of the company, from research to cheese selection, leveraging an invaluable wealth of knowledge. Guffanti is now a point of reference for the most discerning consumers, seeking authenticity and artisanal craftsmanship in the world of cheese. The company has extended its influence well beyond national borders, reaching markets such as the USA, Hong Kong, Japan, Australia, New Zealand, India, and the United Arab Emirates. On the global food and wine scene, Guffanti is now an ambassador of Italian artisanal traditions and excellence.
ìThe Guffanti Fiori Family
It is a family united by rennet that has been raising its cheeses in Arona, in the province of Novara, since 1876: Carlo Guffanti Fiori, his sons Giovanni and Davide represent the fourth and fifth generations.
The founder, Luigi, began his business by purchasing an abandoned silver mine in Valganna, where he aged his first cheeses. He also founded the Arona cellar under a bastion of the city walls, in a space originally intended for military use and converted with the inventiveness of a diviner. With his sons Carlo and Mario, Guffanti cheeses began following in the footsteps of Lombard and Piedmontese emigrants who flocked to America in the early 20th century. New markets for new products, as the frontier shifted from Gorgonzola to conquering the Ossola mountain pastures and Parmigiano Reggiano, and more recently, even grabbing the most prized varieties from European markets.
Cheese growers Carlo, Giovanni, and Davide now manage the evolution of their cheese in a new space in Arona: here, the cellar is a second terroir, and the aging process is a phase of rebirth. Because behind a great product lies the knowledge of cheesemakers, animals, and pristine landscapes, but also familiarity with the microclimate, bacterial flora, and natural transformations, which only the affineur can master. The cheeses are purebred colts to be “raised” according to a methodology based on time, brushing, oiling, rubbing, and ad hoc turning.
Great-grandson of Luigi and uncle of Giacomo (author of the cheesemaking bible, Formaggi Italiani), Carlo was a brilliant microeconomics researcher at Bocconi University before returning to the Milky Way: “I had won a university competition, they asked me to work full-time, and I had to choose. I did it by following my passion for a world that seemed to me rich in human relationships, more concrete than the numbers on a balance sheet. “Because when I look at my cheeses, I see nature, animals, people, science, and history.” This pathos didn’t stop him from putting his previous managerial knowledge to good use, making Guffanti a multifaceted, innovative, and successful company.
Carlo Guffanti Fiori and his sons Giovanni and Davide are responsible for the entire company management and the delicate process of sourcing and selecting cheeses.
In this position, they oversee all aspects of company life, leveraging the considerable wealth of knowledge and professionalism they have developed over the years.
The company thus gradually becomes a point of reference for discerning consumers seeking authenticity in the world of artisanal cheeses, in an increasingly broad geographical context that now encompasses Italy, parts of Europe, and several non-European countries (the USA, Hong Kong, Japan, Australia and New Zealand, India, and the United Arab Emirates). It can be said that a company like Guffanti today presents itself, on the Italian food and wine scene, as a small but fierce ambassador of our traditions and artisanal specialties.
This achievement is primarily due to the daily demonstration of enthusiasm and dedication to the world of small production businesses, beyond mere financial gain.
This “passion” is Guffanti’s true marketing weapon in a world geared toward large numbers and exacerbated competition, even to the detriment of the products’ distinctive characteristics. It is for these reasons that Carlo and Giovanni Guffanti Fiori are often asked to give testimonials on national radio and television programs or in articles and investigations in the national press, both specialized and otherwise, or to hold cheese seminars in highly qualified professional environments (for example, aimed at foreign chefs coming to Italy for training), or even to receive recognition from those who value the world of tradition.
"THE DOCTOR": Carlo Guffanti Fiori
The story of Carlo Guffanti Fiori is a fascinating journey that took him from the university classrooms, where he dedicated himself to microeconomics, to the beating heart of Italian taste, becoming a leading figure in cheese research and breeding. It all began in the 1970s, with the need to manage the historic shop on Via Liberazione in Arona, a responsibility that soon ignited an unstoppable passion for the world of cheese.
This dedication has driven him to achieve international prestige. Carlo is a member of the CONFRERIE des CHEVALIERS du TASTE FROMAGE DE FRANCE, with the role of Grand Officier. The renowned Pierre Androuet cited him in his “DICTIONNAIRE DES FROMAGES FRANÇAIS”, recognizing him as a key figure in the world of cheese in Italy.
Carlo is an active and respected member of the “Guilde Internationale des Fromagers” and the “Confraternita di San Lucio”, and his expertise is constantly sought after as a judge at major international cheese competitions. His expertise is also recognized by his active participation in ONAF (National Organization of Cheese Tasters) and ANFOSC (National Association of Cheeses Under the Sky).
His vision, passion, and in-depth knowledge inspired and guided the creation of the book “FORMAGGI ITALIANI”, a pioneering work and the first true photographic and technical repertoire of Italy’s cheesemaking heritage. This volume was initially published in 1999 and then revised, updated, and reprinted in 2016 to mark the 140th anniversary of Luigi Guffanti.
