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Capra a caglio vegetale (vegetal rennet)

A brand new cheese for summer 2022: goat cheese with vegetable rennet. Soft and delicate fresh cheese made from whole goat's milk.The production area is in the municipalities of the Lucania hinterland where indigenous goats are found, facciute and murscenare, which produce a milk from which a cheese rich in suggestions is made. Produced according to tradition, with the addition of vegetable rennet from thorny thistle (cynara cardunculus) by grazing goats that have always had their natural habitat in the so-called marginal areas of Basilicata, and it is here that the cheesemaker has been producing cheese for generations.  

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Toma allevata in Miniera
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Toma allevata in Miniera

TOMA ALLEVATA IN MINIERA is a raw cow's milk cheese from Valtrompia , with raw paste produced with grafted milk and therefore without added ferment from the milk of animals ,in season, grazing. Small in size, semi-matured in an old mine ( from which it takes its name ) and grow in Guffanti cellars where the rind is cured with the use of small doses of linseed oil ( in the Valtrompia fashion, hence the amber hue of the rind with its elasticity typical of that treatment). The respect for the name given by the producer is also a tribute to the beginning of Luigi Guffanti's career, who began maturing precisely in a disused silver mine.  

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OSSOLANO DOP
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OSSOLANO DOP

A typical cheese from the Verbano Cusio Ossola Province which has been granted Protected Designation of Origin status: OSSOLANO DOP (PDO).  The production area of Ossolano PDO covers 38 municipalities in the Verbano Cusio Ossola Province. Ossolano PDO cheese is made exclusively from whole cow's milk from two to four successive milkings in the period from 1 January to 31 December each year. Ossolano d'Alpe' PDO cheese is obtained exclusively from whole cows' milk from one to two successive milkings, during the period from 1 June to 30 September each year, and is made from milk produced and cheesed in mountain pastures located in the same defined area, at altitudes of not less than 1 400 metres above sea level. Ossolano PDO has a minimum maturing period of 60 days.      

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Capra Ginestra
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Capra Ginestra

Capra Ginestra, an excellent example of rennet-coagulated goat's milk cheese, comes from a magical and unspoilt location, immersed in the primordial pre-alpine nature, where the upper Lake Maggiore meets the generous mountains on the Italian-Swiss border. The animals graze freely on the meadows surrounding the farm and, when in the cowshed, feed on hay harvested in the summer. A virtuous circle that allows, when tasting this cheese skilfully bred in the Guffanti cellars, to recognise the aromas and flavours of Val Veddasca.  

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Toma di Claudio
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Toma di Claudio

Toma di Claudio is produced with milk from pastures in Aosta Valley located at over 2000 meters above sea level. Toma di Claudio is a cheese made at high altitude with direct fire. Our wheels were produced with only the milk of the month of August from animals that have grazed exclusively on grass, therefore without integrating the diet of the cows in any way. The aim is to demonstrate that with ancient production techniques, adapted to the needs of modern pasture management, it is possible to obtain a product of specific as well as very high quality.

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Macagn d'alpeggio a latte CRUDO
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Macagn d’alpeggio a latte CRUDO

Macagn is a fantastic produced on the height of the Biellese montains Whit a soft texture and intense flavour, more and more marked with the aging Macagn is one of the few cheeses that boasts a very particular cheese-making process The milk, in fact, is processed while still hot from milking, a method that has come down to the present say since time immemorial. Its particular processing was  "invented" in all probability, due to the difficulty of procuring timber at those altitudes. In fact, its milk is processing immediately, exploiting the milking temperature. What you get, is a very special product. This Slow Food presidium, today represents one of the most popular toma in Italy

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Toma San Sebastiano
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Toma San Sebastiano

Toma San Sebastiano is a great mountain cheese made from whole RAW milk, derived exclusively from the spotted red cattle of the Aosta Valley. The animals, in compliance with the Guffanti Protocol, graze freely and - when in the cowshed - are fed with native hay. It has a delicate flavour and elastic consistency, with a minimum maturation of 8 months. The name of the cheese comes from the Saint to whom the church built near the pastures is dedicated. The cheese is raised in the Guffanti cellars in Arona and is always available.  

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Erboritain Guffanti (blue cheese and chocolate)
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Erboritain Guffanti (blue cheese and chocolate)

A very sweet news in Guffanti. The modern reinterpretation of the classic Guffanti Bluebread Praline: now available the first ERBORITAIN! A chocolate Napolitain (both milk chocolate and white chocolate) with a blue cheese soul, hence the name ERBORinato + napolITAIN = ERBORITAIN the name of the founders of Luigi Guffanti Formaggi, or Luigi and Dirce (husband and wife). Dirce is made up of milk chocolate with Novarese blue cheese, while Luigi presents white chocolate with inside Erborinato Sancarlone with coffee. The two Napolitain united form a heart, the great heart of the suppliers and the great heart with which Guffanti handed down his dairy tradition over time and named after the founding great-grandparents, with the two "Erboritains", Luigi and Dirce who, united - as the two spouses have been throughout their lives - form a heart, the great heart of all those who appreciate and follow Guffanti and that, if possible even bigger, with which Guffanti handed down his dedication to the dairy tradition over time.

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Ladies and Gentlemen...Guffanti's ERBORITAIN!!!
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January 17, 2022

Ladies and Gentlemen…Guffanti’s ERBORITAIN!!!

A very sweet novelty on the occasion of Christmas 2021. The modern reinterpretation of the classic Guffanti Herbal Praline: from today the first ERBORITAIN are available! A chocolate Napolitain (both milk and white chocolate) with a core of blue cheese, hence the name ERBORINO + napolITAIN = ERBORITAIN each praline bears the name of the founders of Luigi Guffanti Formaggi, Luigi and Dirce (husband and wife). The two Napolitain united form a heart, the great heart of the suppliers and the great heart with which Guffanti hands down its dairy tradition over time.  

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TOMA DEL PASCO A LATTE CRUDO
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TOMA DEL PASCO A LATTE CRUDO

From the Piedmontese tradition a raw cow's milk cheese obtained from generous Piedmontese cows. The two cheesemakers - husband and wife - work with free animals and artisanal processing methods. Toma del Pasco belongs to the family of traditional products found, which have remained in oblivion and are now re-proposed to an attentive and demanding public.

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New dairy discoveries in Guffanti!
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November 2, 2021

New dairy discoveries in Guffanti!

The month of October ends with the arrival in our cellar in Arona of two new testimonials of the fantastic world of Guffanti cheeses, which is thus enriched with new colors, aromas and tastes. The characteristic of these two products is that they are made to evolve by the producers, in particularly suitable places, and, therefore, in the Guffanti cellars they are only finished and not already fully bred. For this reason they also keep the name with which they are baptized by the producers. We come to the first cheese La TOMETTA DELLA MINIERA from raw cow's milk from Valtrompia, raw paste produced with grafted milk and therefore without the addition of ferment, from animals in season to pasture. Small in size, semi-cured in an old mine (from which it takes its name) and finished in the Guffanti cellars where the crust is treated with the use of small doses of linseed oil (in the Valtrompiese fashion, hence the amber hue of the crust with its typical elasticity of that treatment). Interesting color of the paste, strong aroma testifying to a clear and pleasant taste. The second one: PECORINO FAUGLIA which owes its name to that area of ​​the Pisan territory in which it is produced. Very important size (even over 9 kg), proposed by the producer already with a good seasoning (we have lots of spring 2021) carried out in natural caves; therefore already pleasant product immediately but which is also put to rest and care in our cellars because it can be seasoned for a very long time. The pasta is semi-cooked and the curd, after being put into shape, is pressed manually. The paste is very light, compact and almost chalky, has a good aroma and, at the current maturation, a fresh taste with vegetable notes of astringency destined to disappear over time in favor of a more intense and full taste, with the contemporary evolution of the structure as well. of the pasta that becomes pleasantly staggering. In a nutshell, two products with a personality that fit well into the already wide and interesting range of Guffanti's farmed cheeses and, particularly not negligible, at a well-calibrated and balanced price. For more information: info@guffantiformaggi.com / sales@guffantiformaggi.com.

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Toma Alpeggio Forcoletta
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Toma Alpeggio Forcoletta

The history of the exploitation of the mountain pastures in the Ossola Valley has been documented since before the year 1000. The Ossola mountain offers, even at high altitudes, wide expanses and well sheltered from the winds for grazing animals, and from these characteristics the local mountaineers over the centuries have been able to draw cheeses of great value. Among the many Ossola mountain pastures that stand out for the richness of the herbs and the spontaneity of the meadows, there is certainly Punta Forcoletta (1,785 m). Limited productions, processed in the summer months starting with the first herbs until the end of the summer. Free grazing animals, spontaneous growth meadows and the use of traditional tools: the Guffanti Protocol, in short!

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Formaggio “BuonaSorte” Guffanti (+24 mesi)
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Formaggio “BuonaSorte” Guffanti (+24 mesi)

When man discovered how to preserve milk (by coagulating it), history took a precise direction. Amongst the historic cheeses, a place of honour is reserved for those characterised by the granular structure of the paste which lends itself not so much to cutting as to fracturing into delicious flakes and grating. Sumptuous cheeses, respectful of the cycle of two daily milkings - one in the evening and the other in the morning - obtained by combining the two milks which must have different stamps, widespread where the pastureland allows large daily quantities of cow's milk to be obtained. So cheeses from very precise orographic areas of the pianura Padana and the result of rigorous processes for productions that valorise the starting milk. The BuonaSorte Guffanti cheese is an example of this, heir to a solid and recognised tradition in the Lodigiana area to which we wish to give testimony, in an appropriate manner and in observance of up-to-date technical/sanitary dictates. So a cheese that no longer makes a drop, because today it is pressed so as to avoid leaving too many whey residues. A cheese that no longer has greenish notes and nuances in the colour of the paste, because today the resting of the evening milk, destined for skimming, cannot take place in untinned copper basins. Nor does it have a black rind, as this can no longer be treated with the manteca that used to be made of smoky black, cooked linseed oil and rice flour to protect it during rearing. But it is still a great cheese: with a naturally hard and compact rind, protecting the golden yellow interior, slowly maturing, grainy and soft at the same time, very fragrant, with an aromatic flavour with a strong personality, with a great shelf life because it is able to maintain its characteristics unaltered for a long time. Guffanti's choice to promote this cheese fell on a producer from the lower reaches of the River Adda, who uses milk from animals fed with fodder from that area only. One of the customs that has remained unchanged is the jargon of the cheese-makers, who have always called their lots of cheese 'fate' to allude to the obvious fact that there could be better or worse lots due to chance. This is the reason behind the idea of BuonaSorte cheese for cheese lots with good results. The special version produced by Guffanti strictly requests the use of raw milk. An important detail: no lysozyme is used. Happy BuonaSorte Guffanti cheese!!!  

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Berg Rebell
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Berg Rebell

Berg Rebell is an excellent cheese from the Austrian alpine pastures. Free cows, living in a natural environment with no stresse and respect of the organic cycles. It has an elastic paste, with a straw-yellow colour which becomes more and more intense as it matures. Made from cow's milk, this cheese can be tasted as it is or processed by melting it.

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