Called in Italy ‘latticini’ (dairies): mozzarella di bufala campana DOP, fiordilatte (mozzarella made with cow milk), burrata, fresh ricotta.
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 south of Italy, the taleggio, the blue cheeses as 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. Between 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 as 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’s milks allow also the production of aged cheeses as the Blufalo.
Luigi Guffanti 1876
The leading cheese ager in Italy, an historical house since the end of the 19th century, with natural aging cellars and a unique know-how. A complete range of products of impeccable quality.
Great artisanal Italian cheeses
Piedmont, Lake Maggiore