Luigi Guffanti

Traditional Italian Cheeses | 0 Comments


LUIGI GUFFANTI Traditional Italian CheesesOur History

When great-grandfather Luigi Guffanti, in 1876, began to season Gorgonzola cheese, his brilliant intuition was to purchase an abandoned silver mine in Valganna, in the Varese province.

In the mine, with its temperature and humidity constant year-round, the cheese matured so well that Luigi quickly cornered the markets: his sons, Carlo and Mario, at the beginning of the 1900′s, exported as far as Argentina and California, lands of Piedmont and Lombard emigration.

Maximum attention to the handcrafted quality of the cheeses and passionate care taken in the refinement process mark the proud Guffanti-Fiori family tradition handed, down for five generations.

Experience gained by processing the Gorgonzola has gradually been transferred to the Tomas of the Ossola Alpine pastures, the Reggiano Parmesan, all the cheeses, Italian, French, English, Spanish, Portuguese…

At the origin of it all, an old abandoned silver mine, that at a certain point, began to produce another precious good, one derived from milk.

From The Artisan Dairy

Follow us to get to know the producers of our cheeses: craftsmen from all the Italian regions who cultivate a centuries old craft.

The attention we pay to very typical cheeses leads us to personally deal with the various processing phases within our national territory. Click here for a pictorial view and descriptions of our various cheese-making processes.

LUIGI GUFFANTI Traditional Italian Cheeses

Visit Our Seasoning Caves

First of all, take a virtual tour in our caves (click on the link here and once in the site type “Guffanti” in the Search box):

A good cheese refiner is brought to light an extraordinary range of his knowledge of people, places, animals, for his theoretical competence and skill, but also the availability of another equally important requirement: the suitable environments. In a garage in the center of Milan, or in a cold room, even the most brilliant of refiners can achieve a high profile.

A good environment is not only ideal humidity and temperature (for a cell that could also be enough, perhaps controlled by a sophisticated computer). The added value of a maturing room is its history, from the sedimentation of years, it would be better, for centuries, creating a perfect microclimate parameters that the result of bacterial selection, resulting from the use of materials and practices ” Rhone “environments and establish an atmosphere unique, with the imprint of the cheese will travel regularly. These conditions can be found already in existence or may be “imported” as a result of loving care.

LUIGI GUFFANTI Traditional Italian Cheeses

The ancient caves of seasoning Guffanti Arona, in use from the nineteenth to 1990, were obtained in a fifteenth-century bastion walls of the city, where the military needs of the time led to dig a maze of tunnels and galleries, then transformed, after ‘demolition of the walls at the time of Napoleon, from dairy to use … great-grandfather Louis.

Logistics requirements and new regulations forced to abandon the excellent health caves, to carry all the activities in a complex, always located in Arona, that during the twentieth century had hosted a sausage factory, and was therefore equipped with extensive underground chambers for curing. On these new caves, which have been proven excellent in terms of climatic conditions, was performed a careful restoration and recovery, environment by environment, which has revealed many surprises.

Cleansed from their plaster walls are in fact emerged modern stone structures, recesses and doors bricked that show a long history of readjustments and changes undergone by these underground rooms. Recovering the memory of these interventions is difficult as we have said the war between the target and the eighties was the seasoning for meats, but perhaps earlier use was different. Whatever the use, provided plenty of water, because on one wall showed a well, walled and filled with river stones, which evidently served in the days when the water was yet to come. Behind a scale but has found the wall of what is probably an old cistern: this is one area where exploration has been postponed to a future, but allowed to vent in the basement of a continuous streak of water.

LUIGI GUFFANTI Traditional Italian Cheeses

In any case, it is very fortunate to have Guffanti for these environments so markedly devoted to curing. How to find the aroma of the cheese in a pasture that fed the animal, the imprint of the territory, the “mark” the skill of the cheesemaker, so you should be able to feel the history and characteristics of the environment where it was refined. The soil, stones and bricks, the microclimate, microfauna: Each winery has its true unmistakable stamp, and the cellar of Arona him. The location has its own importance, plain, hill or mountain, or even close to the sea, involving many changes, maybe small but not insignificant. The “caves” of Arona Guffanti, for example, can be found in the plain, a short distance from the shore of Lake Maggiore and near a large river that flows into the lake from the hills.

In summary: the environment is more than ideal for Guffanti ensure the use of a powerful tool for ‘”herd” of their cheeses, which become able, with their strong personalities, so many things to tell to those who knows how to listen.

LUIGI GUFFANTI Traditional Italian Cheeses

Visit the Luigi Guffanti Cheese website

Follow Luigi Guffanti Cheese on: Facebook and LinkedIn