Raw milk - Guffanti formaggi, Affinatori dal 1876

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Tometta Valle Elvo Selezione Guffanti

Tometta Valle Elvo Selezione Guffanti

A small sized cheese with a rind coloured with saffron. There is another version seasoned with chilli pepper and one seasoned with chives. A small sized cheese with a rind coloured with saffron. There is another version seasoned with chilli pepper and one seasoned with chives.

Quartirolo Lombardo DOP

Quartirolo Lombardo DOP

‘Quartirolo’ literally means ‘made with the fourth grass’ – grass grown after the third hay cutting at the beginning of the autumn. Quartirolo was awarded with denomination of protected origin (DOP) status in 1993 and is a close relation of ‘Taleggio’ and the differences between the two cheeses are mainly due to the skimming of the milk. The Quartirolo version that is currently called ‘mature’ is ripened for at least 40 days and its appearance is very similar to Taleggio. However, today, the fresh or ‘soft paste’ version is better known to the public due to its low fat content.

Casolèt

Casolèt

Typical of the Val Camonica, this cheese is prepared in various formats: squares, triangles or even as the ‘Camuno Rose’ – a recurrent symbol of the famous prehistoric graffiti from the Val Camonica.* *’Camuno’ refers to the ancient inhabitants of the Val Camonica Typical of the Val Camonica, this cheese is prepared in various formats: squares, triangles or even as the ‘Camuno Rose’ – a recurrent symbol of the famous prehistoric graffiti from the Val Camonica.* *’Camuno’ refers to the ancient inhabitants of the Val Camonica

Formaggio di pecora di Bitti (sheep milk)

Formaggio di pecora di Bitti (sheep milk)

Extraordinary sheep milk cheese from a very artisanal production. The tradition of Sardinian cheesemaking is renewed in this organic brand new product.

Tomino sott'olio di semi

Tomino sott’olio di semi

This traditional Piedmontese fresh cheese, suitable for many preparations based, for example, of chopped aromatic herbs, is sold as dozens of eggs, according to the ancient sexagesimal system.

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.

Formaggio Valsesia

Formaggio Valsesia

Typical Piedmont fat toma particularly suited to being eaten after a not prolonged ripening.

PUZZONE DI MOENA DOP

PUZZONE DI MOENA DOP

The name of this cheese derives from its very strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the paste. However, the Ladin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, is used as well as the name ‘Moena Stinker’. It belongs to one of the numerous families of Trento cheeses, ‘nostrani di casello’. The name of this cheese derives from its very strong aroma. It is ripened in caves with a high level of humidity which increases the fermentation of the paste. However, the Ladin name ‘Spretz Tzaorì’, meaning ‘tasty cheese’, was used as well as the name ‘Moena Stinker’. By September 2014 acquired the protected designation of origin both for Alpine production (malga) and for winter production. It belongs to one of the numerous families of Trento cheeses, ‘nostrani di casello’.

Casizolu

Casizolu

The production of caciocavallo is a more recent introduction in Sardinia (land traditionally dedicated to sheep breeding and the production of pecorino) compared to sheep's milk cheeses: some areas of the north and center of the island still allow the grazing of cattle, and consequently the processing of this pasta filata cheese.

Fresa del Montiferru

Fresa del Montiferru

Sardinian cheese made from raw cow's milk of extraordinary qualities, it is used in particular on the island of the 4 Mori to cook an excellent variant of "raclette". It is produced in two versions: the summer version, also known as cooked cheese, based on cow's milk or pecorino, with a compact whitish paste, with a slightly salty taste; the autumn version called "Fresa de atunza", the most appreciated.

Formaggio Nostrano Alpe Vaia

Formaggio Nostrano Alpe Vaia

Alpe Vaia is a hard-semi-skimmed milk cheese, produced only in summer in the alpine Area of Alpe Vaia (Forests of Lombardy) with raw milk and a small addition of saffron. The Alpe Vaia area is in the town of Bagolino. This cheese is made by only one producer and this peculiarity makes it unique. As it is only produced during summer, the milk used to make this cheese is produced by grazing cows.

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.

Formaggio Valdostano Guffanti

Formaggio Valdostano Guffanti

The typical cheese from the Aosta Valley, produced by cheese makers are not part of the consortium of Fontina DOP. It is produced from the milk of cows of the breeds mottled black and brown spotted in pasture on the St. Bernardo pass, preserving the ancient artisan traditions, production limited to the summer period.

Toma Val di Lanzo

Toma Val di Lanzo

A variety of the typical Toma from the Val di Lanzo just above Turin. It is particularly suited to a lengthy ripening period.

Provolone del Monaco DOP

Provolone del Monaco DOP

The production area for this cheese is in the municipality of Vico Equense and the nearby Agerola. According to one theory, the name of Monk’s Provolone derived from the fact that it was originally produced on monastic lands. However, according to another theory, it was the due to the original cheese makers’ dress similar to a long monk’s habit whilst, to yet another, it is down to the dark brown colour of the ripened forms. It is a stringy paste with deeply rooted traditions that can be ripened for more than two years.

Moliterno Casieddu

Moliterno Casieddu

A relatively rare goat’s cheese produced in both ‘fresh’ versions and ripened wrapped in fern leaves. The summer production is locally called ‘Formaggio dei Zaccuni’ or ‘Stubble Cheese’ because the hot season forces the goats to eat a diet of dry vegetation which subsequently gives the milk a different flavour.

Toma Pagnotta a latte crudo

Toma Pagnotta a latte crudo

The size of a bread (hence the name "pagnotta", which means little bread), but with the unmistakable taste of cow's milk from generous Piedmont's cows. The Toma "Pagnotta" is another rediscovery of a traditional product for a long time forgotten.

Toma Montfleury with skimmed raw milk

Toma Montfleury with skimmed raw milk

A new piece that enriches the range of Guffanti toma cheeses. A semifat cheese, produced in Valle d'Aosta strictly with raw milk and seasoned even more than a year in a cellar in Aosta, located at 1.700 m above sea level. The natural conditions of the cellar are costant all over the year and ensure the perfect ripening of the wheels, produced with milk of two milkings, one of which skimmed. This distinctive features represents an evidence of the attachment to the territory and to the tradition of Valle D'Aosta because, as the cheesemaker tells us, "the cheeses obtained with skimmed milk belong - more than Fontina - to our agri-food tradition considering that butter (fresh or melted) was, for our grandmas and great-grandmas, a food more precious than the cheese itself". This toma is, chronologically, the latest example of our way to interpret and experience the world of CHEESE, a perfect summary of the Guffanti protocol: NATURE, HISTORY AND HUMAN LABOUR.

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.

Canestrato di Capra dei Basilischi

Canestrato di Capra dei Basilischi

Among the oldest cheeses in the traditional Italian cheese. Dating back as early as the fourth century A.C. , The Enotri, shepherds and farmers turned the milk in typical rush baskets, from there its name. The production area includes the south, but even more marginal areas unsuitable for grazing by domestic cattle, grazing by goats valued as inland Lucan between the Val d'Agri and Val Basento and it is here that the company Guffanti selects the best canestrato goat.

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