Our products
Extra-fresh cheeses
Called in Italy ‘latticini’ (dairies): mozzarella di bufala campana DOP, fiordilatte (mozzarella made with cow milk), burrata, fresh ricotta
Extra-aged cheeses
They are largely used in cooking: Parmigiano Reggiano, Grana Padano and Pecorino Romano. We also propose them in long aged versions, for tasting and cheese platters
Aged cow’s milk cheeses
The greats classics of Italian regional tradition, from Piedmont to Sicily: the Castelmagno, the king of Piedmont cheeses, the Ubriaco from Venetia, the caciocavallo and provolone cheeses from the south of Italy, the taleggio, the blue cheeses like Gorgonzola in their sweet and creamy (dolce) and firm and stronger (piccante) versions
Aged sheep’s milk cheeses
Italy has a large heritage of sheep cheeses called Pecorino, more or less aged, which are typically produced in the mountains of central and southern Italy. Among others we propose the pecorino di Pienza from Tuscany, the pecorino di fossa (ripened in special pits dug in tuff rock in Romagna), the ‘canestrati (type of pecorino cheese dried in baskets in the south of Italy) and special pecorino cheeses like Piacentinu di Enna, elaborated with wild saffron
Other aged cheeses
Italy offers an interesting production of goat’s milk cheeses, fresh and aged. We propose the delicious Robiola di Roccaverano (bloomy rind), blue goat cheeses from Piedmont and the goat’s milk version of ‘canestrato’
Buffalo milk also allows the production of aged cheeses like the Blufalo
Our producers
Luigi Guffanti 1876
The leading cheese ager in Italy, a historical house since the end of the 19th century, with natural aging cellars and unique know-how. A complete range of products of impeccable quality
produits
Great artisanal Italian cheeses
region
Piedmont, Lake Maggiore