Among historical cheese, those with a granular structure of the paste are particularly appreciated for their ability to break into delicious flakes and for grating. These cheese, obtained by combining milk from different evening and morning milkings, are widespread in the areas of the Po Valley where grazing allows for large quantities of milk to be obtained. Formaggio BuonaSorte Guffanti, heir to a tradition from Lodigiana, represents an example of this type of cheese, produced with selected milk and following rigorous processing practices. From the hard and compact crust that protects a golden yellow paste, with aromatic flavor and strong personality.

Guffanti's choice to enhance this cheese fell on a local producer who exclusively uses raw milk from animals fed with local forage. The name "BuonaSorte" derives from the tradition of cheesemakers to denominate cheese batches with this term, alluding to the variability in quality also due to chance.