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

When man discovered how to store milk (by coagulating it), history took a precise direction. Among the historical cheeses, a place of honor is reserved for those characterized by the granular structure of the dough which lends itself, rather than cutting, to breaking into delicious flakes and grating. Sumptuous cheeses, respectful of the cycle of the two daily milkings - that of the evening and that of the morning - obtained by combining the two milks that necessarily have different stamps, widespread where grazing allows to obtain important daily quantities of cow's milk. So cheeses from well-defined orographic areas of the Po Valley and the result of rigorous processing for production of enhancement of the starting milk. The BuonaSorte Guffanti cheese is an example of this, heir to a solid and recognized tradition of the Lodi area to which we want to give testimony, in an appropriate way and in compliance with the updated technical / health dictates. So a cheese that no longer makes a drop, because today it is pressed so as not to leave too many whey residues. A cheese that no longer has greenish notes and hues in the color of the paste because today the rest of the evening milk to be skimmed cannot take place in non-tinned copper basins. And it does not even have a black rind, as it can no longer be treated, for protection during breeding, with the manteca that was used to consist of black smoke, cooked linseed oil and rice flour. But still a great cheese: with a natural and compact hard rind, to protect the internal golden yellow paste, slowly maturing, grainy and soft at the same time, very fragrant, with an aromatic flavor with a strong personality, great shelf life because it is capable of maintaining its characteristics unaltered for a long time. Guffanti's choice to enhance this cheese fell on a producer in the lower area of ​​the Adda river who processes milk from animals fed with forage exclusively from that area. And among the habits that have remained unchanged is the jargon of the farmhouses who have always referred to their batches of cheese with the term "Sorte" (fate) to allude to the obvious fact that there could have been better or worse successful batches for reasons also due to chance. Hence the idea of ​​the BuonaSorte cheese for games with an excellent outcome. Important notice: no lysozyme is used. Good cheese BuonaSorte Guffanti!!!

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Caciocavallo Casuentano da pascolo
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Caciocavallo Casuentano da pascolo

This particular variety of caciocavallo (the noblest and most prized, defined by some as "the Parmigiano Reggiano of the South") takes its name from the area of Basilicata where a breed of cows (the podolica) is bred to produce it, living in the wild in the Mediterranean maquis, feeding on strongly aromatic herbs such as wild fennel, liquorice and myrtle, from which it absorbs scents that are transmitted to the milk. Caciocavallo Casuentano requires a long maturation period, which some people extend for many years. As with all caciocavallo cheeses, maturing takes place by hanging the cheeses, tied in pairs to a rope, 'astride' a plank or beam, a custom that gave rise to the name of the cheese.

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Filato Guffanti
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Filato Guffanti

The "Filato Guffanti" is a brand new Sardinian cheese production, obtained with the use of vegetable rennet (Mucor Myhei). It is an innovative cheese-making of sheep's milk by applying the typical disciplinary for the production of cow's milk, with the spinning of the dough and put into a traditional form. The "Filato Guffanti" is aged as usual in the Guffanti caves in Arona even after 90 days.

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Guffanti's CHEESE WEEK
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October 9, 2020

Guffanti’s CHEESE WEEK

The week from Monday 12 to Friday 16 October will see the birth of "Guffanti's Cheese Week". Every day we will present a Guffanti cheese that will accompany us to the appointment on Saturday 17 October: the "Raw Milk Cheese Appreciation Day", an annual event that focuses on on the importance of raw milk. Have a good cheese! 1° puntata - lunedì 12 ottobre 2020 - "Le capre" https://www.youtube.com/watch?v=7hBdw12l29k 2° puntata - mercoledì 14 ottobre 2020 - "Gli alpeggi" https://www.youtube.com/watch?v=kS4kfFNc-fI 3° puntata - giovedì 15 ottobre 2020 - "Gli erborinati" https://www.youtube.com/watch?v=gu_YN94SO_o&list=PLH_jJtjnYyuIK5vPRHsbPwOohp_NCs56J&index=3&t=3s  

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Caciocchio
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Caciocchio

A brand new stretched curd cheese produced with cow's milk which gives a delicate taste, soft consistency and pronounced holes (that gives the name to the cheese). The milk comes from free animals, which eat naturally in the wild and rich countryside in Molise, so as to produce a cheese of excellent quality. It is a cheese that can be used as it is or also slightly heated on the plate.

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