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Bettelmatt 2024 - an exclusive production
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August 9, 2024

Bettelmatt 2024 – an exclusive production

This year's production of Bettelmatt will be qualitatively excellent, despite the climatic changes that have limited the quantity. THE WHEELS WILL BE AVAILABLE FROM THE END OF SEPTEMBER. We at Luigi Guffanti will strive as always to give you the best wheels. Write to us in case you are interested and not to miss out on a unique cheese.

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Ricotta infornata pugliese
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Ricotta infornata pugliese

A dairy product that bears witness to the rich tradition of Southern Italy and Apulia in particular: ricotta infornata. This wonderful ricotta is obtained from the coagulation of cow's and buffalo milk whey, and is offered in different formats (in our case, 0,200 kg and 1.8 kg) and with different flavourings (lemon, chocolate chips, cocoa, blueberry, pistachio, pear, coffee). It is an ideal product for breakfast, combining it with milk and cereals, tea, coffee, jam and the classic orange fruit juice. The addition of honey lends an extra sweet and delicious tone, to start the day with a full burst of energy!  

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Toma di capra Valgerola
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Toma di capra Valgerola

A strictly raw goat's milk toma cheese from the Orobie Alps in Valtellina, where cheesemakers attentive to the grazing animals coagulate the goats' milk using traditional tools (copper cauldrons and wooden utensils), resulting in a rare product with an unmistakably ircinous taste but with sweet tones, as sweet as the slopes on which the animals graze.

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Cornice di latte
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Cornice di latte

A new, beautiful and very large (60 kg!) mountain cow's milk cheese, produced on the heights of Valsassina. Characterised by its square shape and splendid rind with characteristic blooms and moulds, it has a uniform straw-yellow paste, more intense in the summer season and with slight eye formation.It has a sweet, pleasant and aromatic flavour. Guffanti offers it after a cellar maturing of at least 180 days.

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New Luigi Guffanti store hours - as of July 1, 2024
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June 13, 2024

New Luigi Guffanti store hours – as of July 1, 2024

We announce the new store hours effective July 1, 2024: MONDAYS 9:00 A.M. - 1:30 P.M. / 2:30 P.M. - 7:00 P.M. TUESDAY 9:00 -13:30 / 14:30 - 19:00 WEDNESDAY 2:30 P.M. - 7:00 P.M. THURSDAY 9:00 A.M. - 1:30 P.M. / 2:30 P.M. - 7:00 P.M. FRIDAY 9:00 A.M. - 1:30 P.M. / 2:30 P.M. - 7:00 P.M. SATURDAY 9:00 -13:30 WE ARE WAITING FOR YOU!!!

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Erboricao
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Erboricao

The latest arrival among the variants of the classic Blu novarese cheese named after the patron saint of the town of Arona: Erborinato Sancarlone, presented here in the 'Erboricao' version.This is a cheese obtained by processing cow's milk from the province of Novara. The result is a blue-veined table cheese that recalls the great blue Piedmontese tradition. The cheese is then cut into discs, between which a cocoa and hazelnut cream is added. The cream is then spread on the outside with a spatula. The cheese is then left to mature for at least 60 days in the caves of 'Luigi Guffanti' in Arona.It has an intense and slightly piquant flavour, characteristic of blue cheeses, interspersed with the sweet notes of chocolate and hazelnut cream. Allergen: Hazelnut

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TUMA 'D NIBIUN
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TUMA ‘D NIBIUN

The search for cheese in this occasion takes us not too far from Arona caves, in the hills of Vergante. At an altitude of about 400 metres, in the tranquillity of the hills overlooking Lake Maggiore and with glimpses of Lake Orta, a young cheesemaker produces this traditional and well-cared-for toma cheese in an open barn of Alpine brown cows. In the summer months (June, July, August and sometimes September) an alpine version is produced, with the animals moving freely to the slopes of Mottarone, where they can graze freely. Throughout the year, production continues in the dairy, always respecting the natural cycles of the cows. The characteristics of this cheese are determined by the particularity and specificity of the multi-grazed meadows where the Alpine Brown cow chooses the grass to graze every day.

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N'Uovo: our interpretation of the classic easter egg
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March 13, 2024

N’Uovo: our interpretation of the classic easter egg

From our caves came n'Uovo, our interpretation of the Easter egg, obviously in Guffanti style. The colorful wrapper hides two if not three surprises, the egg is in fact the Cheesella, Caciocavallo cheese that holds a mozzarella di Bufala inside! Chocolate could not be missing, in fact n'Uovo rests on a casket of our famous Gianduiotti Piemontesi Guffanti and as a gift also our skate/magnet with the historical graphics. You will find them both in store and online, don't miss them!And as every year: Christmas with yours, Easter with Guffanti!

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Gorghié
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Gorghié

This beautiful mountain raw-milk cheese comes directly from Valsassina and has a regular squared shape, a uniform straw-yellow paste, more intense in the summer season and with slight eye formation. Its peculiarity is the presence of a thin strip of blue-veined cheese in the centre, which gives it a strong flavour, typical of blue-veined cheeses, but also sweet, typical of this toma. Consistent rind with the presence of characteristic moulds. Sweet, pleasant and aromatic flavour. Guffanti proposes it after a cellar ageing of at least 75 days.

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Luigi Guffanti at Salon du Fromage 2024
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February 20, 2024

Luigi Guffanti at Salon du Fromage 2024

Luigi Guffanti will also be present at the 2024 edition of the Salon du Fromage, scheduled from 25 February to 27 February in Paris (Paris Expo - Porte de Versailles). This will be an opportunity to meet us and to see with one's own eyes the new products grown in our caves. You will find us at stand H081 - Hall 7.3.

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Beemster DOP
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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.

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Sbrinz AOP
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Sbrinz AOP

The oldest Swiss extra-hard cheese has been produced in the central Swiss cantons for five centuries. As early as 1530, traders were transporting Sbrinz cheeses by mule from Brienz, via Meiringen and over the Grimsel and Gries passes, exchanging them for salt and wine. It was a good bargaining chip because under the hard rind of a 35-kilo cheese, a rich aroma is revealed, as varied as the green Alpine pastures from the aromatic herbs. An incomparable 'extra touch' is found in its fabulously tender and crumbly texture. Sbrinz is made from fresh raw cow's milk. After a long salt bath, the cheeses are placed in a so-called 'exudation chamber', where they exude fat and water at a temperature of 18°C. Their rinds are carefully cleaned at regular intervals. After a maturing and ripening period of at least 16 months, the Sbrinz acquires a particularly crumbly, easily digestible consistency.

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2024 Winter Fancy Food
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January 15, 2024

2024 Winter Fancy Food

Also this year the winter appointment with Fancy Food Show (https://www.specialtyfood.com/shows-events/winter-fancy-food-show-24/) will be repeated in Las Vegas (https://www.specialtyfood.com/shows-events/winter-fancy-food-show-24/). Luigi Guffanti will be present as usual (you will find us at booth 1701), with some of the most representative cheeses "bred" in the cellars of Arona. See you in Las Vegas!

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