Guffanti - historical cheese refiners since 1876

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The Guffanti Protocol

What guidelines do we follow in our daily work at Guffanti? What parameters do we try to respect in the research, selection, care, breeding and proposal of a cheese? How do we choose the cheeses that we will raise in the cellars of Arona? Following a few but fundamental rules that we have experimented and implemented over time and that we have identified as THE GUFFANTI PROTOCOL.
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Vecchia Latteria Guffanti

Vecchia Latteria Guffanti

A member of the great Veneto ‘Latteria’ family. Well adapted to ripening, which is beyond the year, expressing itself at its best when it reaches 24 months in the caves; the fresh forms are frequently used in the production of ‘drunk’ cheese. In our caves we let this cheese mature until the optimally aged of two years, allowing the cheese to obtain the ideal consistency and aromas for tasting.

Caciocchio

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.

August 24, 2020

Guffanti TV on You Tube – NEW CONTENTS!

On You Tube channel "Guffanti TV" we have published 2 new videos. They can help us - better than words - to explain what it means for us to be a "Cheese Farmer / Allevatore di Formaggi". Enkoy the vision!

Stagionato del Dottore

Stagionato del Dottore

Filata cow's milk pasta, with a minimum seasoning of 6 months, but can easily go up to a year. It is one of the most eclectic cheeses, among the spun pastas, it can in fact be tasted as it is, used in flakes as a seasoning or heated on the plate

Cacio di Bufala stagionato

Cacio di Bufala stagionato

Spun paste cheese with 100% buffalo milk, aged in our cellars for 8 to 10 months, persistent but never aggressive flavor, excellent for tastings if not too refined, very suitable as a flaky cheese with the maturing process.

Cacio di Mucca and Cacio di Mucca affumicato

Cacio di Mucca and Cacio di Mucca affumicato

Spun paste cheese with cow's milk, there is both the white version and with natural smoking with wheat leaf. Seasoned for at least a month, with a sweet taste and soft consistency. Perfect if tasted as it is, it is used for fillings or heated on the plate. .

Guffanti opening in August 2020

Guffanti opening in August 2020

For Summer of 2020, we have decided to never stop and keep the business open all month of August. Both the order management for wholesale customers and the Arona store will always remain open, respecting the following opening hours: WHOLESALE SHOP Monday 8-13; 14;18 8-13; 14-18 Tuesday 8-13; 14;18 8-13; 14-18 Wednesday 8-13; 14;18 8-13; 14-18 Thursday 8-13; 14;18 8-13; 14-19 Friday 8-13; 14;18 8-13; 14-19 Saturday 8-13 CLOSED Sunday CLOSED CLOSED See you in Arona, also in August 2020!

Burro centrifuga naturale – salato – erbe

Burro centrifuga naturale – salato – erbe

From the heart of Piemonte and from the milk centrifuge coming exclusively from the region, here is a delicate butter, presented in the natural, salty and herb flavored version. An excellent dairy product for breakfast, for a snack or to be used in the kitchen. Life's better with butter!

Cheesella

Cheesella

What happens when two spectacular dairy traditions meet? When the legendary Mozzarella (made with Water Buffalo milk) is literally preserved in the rich stringy pasta of Caciocavallo (from cow's milk)? Basically when do you marry buffalo's milk and cow's milk pasta? Fresh and seasoned? One answer, the news of 2020: the fabulous CHEESELLA. A novelty with more than 200 years of history behind it. (Re) discovered by Guffanti!

Capra Rocchino a latte Crudo ( Black and white )

Capra Rocchino a latte Crudo ( Black and white )

From a small family-run dairy located in the heart of the Langhe here is a production of great goat cheeses. The feeding of the animals is totally controlled, in winter at the stable, they feed on alfalfa hay and chopped cereals, in summer at wild pasture, with wild herbs and chopped cereals. The cheese is worked with morning milk in addition to the rested milk milked the previous evening, kept at room temperature with the addition of calf rennet. The result is a very fine and delicate product , with aromatic scents typical of the herbs they feed on, suitable to be eaten both fresh and more mature. The black rind version is obtained by sprinkling the crust with vegetable charcoal. This production is exclusive, the craftsman produces only for Guffanti !! !

Erborinato Sancarlone di Pecora

Erborinato Sancarlone di Pecora

A variant of the new Blu from Novara that bears the name of the patron saint of the city of Arona: the blue cheese Sancarlone di Pecora cheese obtained from the processing of sheep's milk from the province of Novara. It is a blue-veined table cheese that recalls the great tradition of the Piedmontese blues.It has an intense and slightly spicy taste, characteristic of blue-veined cheeses

Formaggio Caciuda

Formaggio Caciuda

Seasoned cheese with soft raw dough, obtained from raw cow's milk skimmed by natural surfacing, directly milked and processed in raw producer that fully respects the Guffanti protocol, in particular as regards the natural feeding of animal

Formaggio Fiume Aperto

Formaggio Fiume Aperto

Seasoned cheese from the hills of Como, raw pasta with kid rennet, obtained from the processing of raw cow's milk, directly milked on the farm.

Tomacotta

Tomacotta

Matured cheese on the hills in the province of Como, on the Swiss border, with cooked pasta, obtained from the processing of BIO cow's milk milked on the farm and processed RAW.

Caciobomber

Caciobomber

Seasoned cheese with cooked and soft pasta, with a delicate flavor, of raw organic cow's milk. Produced on the hills of Como, on the border with Switzerland.

Formaggio Semigrasso Valli del Lario

Formaggio Semigrasso Valli del Lario

Seasoned cheese with cooked and soft paste, made from 70% skim cow's milk and the remaining 30% whole cow's milk. Production complies with the Guffanti protocol, especially for the natural feeding of animals and the raw processing of milk.

Provola delle Madonie Affumicata

Provola delle Madonie Affumicata

Mixed cheese with sharp smoked pasta, obtained from RAW milk from Cow, Sheep and Goat. The product can be proud of the recognition "Slow Food Presidium" which protects and enhances small quality productions made according to traditional practices.

Tometta di capra Valle' a latte CRUDO

Tometta di capra Valle’ a latte CRUDO

This raw goat milk production allows to identify a type of dairy products characterized by a unique color: the WHITE COSMIC MILK. White Cosmic Milk is so called because identified by a group of astronomers as the COLOR OF THE UNIVERSE, as it would represent the average of the color of the lights emitted by the stars and celestial bodies. Incredible and exciting for us that such a color is well represented by the raw milk goat Tometta di capra valle' a latte crudo: from Northern Piedmont to the Universe, walking through the Guffanti caves.

Raw Milk Cheese Appreciation Day 2020

Raw Milk Cheese Appreciation Day 2020

Saturday 18 April it is the annual "Raw Milk Cheese Appreciation Day". This is a day of celebration for cheese that is the maximum enhancement of raw milk, even if it falls - alas - to Italy closed, although the stables and breasts are open, the milk clots and Guffanti, in the closed of its cellars, raises it and therefore preserves it for the days to come, when the party, raw milk cheese in the middle of each convivial table, will be for real. At Guffanti in Arona - not being able to organize the usual tastings of raw milk cheeses for in-store customers this year - those who buy these cheeses in-store or for home delivery will enjoy an extra special discount of 5%. #RawCheeseDay Good cheese everyone and stay safe !!!

Toma del Mergozzolo

Toma del Mergozzolo

A typical cheese of the Piedmontese territory, it is born from the tradition of sheep-farming in Upper Piedmont as a simple "Toma" and evolves into a researched product in form and substance. It enjoys the richness of the lake territory (Lake Orta) to express a rich and deep taste, suitable for all palates. Mergozzolo identifies the mountain area (in the lower Alps) where the cheese comes form. In this area there is the Mottarone mountain.

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