The Guffanti Family specializes in selecting, aging and refining the finest Italian and international dairy products. Members of the Guffanti family call themselves cheese breeders; behind a great product is knowledge of cheesemakers, animals and pristine landscapes, but also familiarity with the microclimate, bacterial flora and natural transformations, which only the affineur can master.
The story
It all began in 1876, when Luigi Guffanti began aging Gorgonzola, still a trademark, in an old abandoned silver mine in the province of Varese. This ingenious intuition was transferred to all other cheese typologies, considering the excellent ripening that the humid environment gave the cheeses. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, established as one of the best cheese ripeners in the world.
The cheeses
The company's beating heart is now located in Arona, in a space originally intended for military use. The experience accumulated on Gorgonzola has been useful in refining Toma cheese from the Ossola mountain pastures, Parmigiano Reggiano and all the Italian, French, English, Spanish, Swiss and Portuguese cheeses that Guffanti markets. Guffanti represents the point of reference for consumers attentive to the search for authenticity in the world of artisanal cheeses, as a small but determined ambassador of Italian traditions.
