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    White Truffle Salt

    100 gram sea salt infused with dried White Truffles, perfect for the...

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List of products by supplier Luigi Guffanti 1876

This historical refining, artisan cheese company was founded in 1876 by Luigi Guffanti. Today, Giovanni, the fifth generation of the Guffanti family continues the business initiated centuries ago.

The company over the years, gradually became the reference point of conscious consumers in search of the unique varieties in the world of artisanal cheeses. The company undergoes a delicate process of search and selection of cheeses and the aging process of cheeses continues in their cheese caves located in Arona, Italy.

Numerous types of cheeses, ruled by the skilled hands and surrounded by ideal humidity rest, age and refine on wooden shelves, offering exceptional, unique tastes found in varities of cheeses Luigi Guffanti offers.

This historical refining, artisan cheese company was founded in 1876 by Luigi Guffanti. Today, Giovanni, the fifth generation of the Guffanti family continues the business initiated centuries ago.


The company over the years, gradually became the reference point of conscious consumers in search of the unique varieties in the world of artisanal cheeses. The company undergoes a delicate process of search and selection of cheeses and the aging process of cheeses continues in their cheese caves located in Arona, Italy.


Numerous types of cheeses, ruled by the skilled hands and surrounded by ideal humidity rest, age and refine on wooden shelves, offering exceptional, unique tastes found in varities of cheeses Luigi Guffanti offers.

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Showing 1 - 10 of 10 items
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    CAD $ 20.00
    1 Review(s)

    Ingredients: whole, raw, cow's milk Aging period: fresh Availability: all year round Storage temperature: in fridge from +2ºC to +6ºC Shelf life: this is a fresh cheeese, so you will have around 6 days of burrata once it gets delivered to you You're placing a pre-order Your burrata will be arriving directly from Italy.

    CAD $ 20.00
    In Stock
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    CAD $ 6.20
    per 100 gr

    Although it is currently consumed “fresh”, Bitto cheese, that gets its name from one of the rivers running through the Valtellina, was traditionally ripened for up to 10 years. It is an exclusively alpine pasture cheese. The texture is hard and yellow, while the taste is intense, rich and dry with faint traces of grass and hay and pleasant undertones...

    CAD $ 6.20
    per 100 gr
    In Stock
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    CAD $ 6.60
    per 100 gr

    This piquant or “Piccante” version should be distinguished from the better known Sweet Gorgonzola. The latter version of the gorgonzola artisan cheese is soft and creamy, while the traditional version, Gorgonzola Piccante has a firmer past with less serum content. This is due to a longer ‘baking’ period given to the piccante variety.

    CAD $ 6.60
    per 100 gr
    In Stock
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    CAD $ 4.00
    per 100 gr

    This is a widespread Italian cheese, with a process that resembles that of Fontina cheese. It presents itself in several regions especially in Piedmont and Lombardy. Straw-coloured, semi-hard and compact with little holes, it’s the most basic table cheese. It can also be melted into sauces, thickly shredded over pasta or pizza, or pressed into a gooey...

    CAD $ 4.00
    per 100 gr
    In Stock
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    CAD $ 5.20
    per 100 gr
    1 Review(s)

    A hard cheese, and a member of the Veneto ‘Latteria’ family. Well adapted to ripening, it can be kept for over a year. The fresh forms are frequently used in the production of ‘drunken’ cheeses. The innfer paste is yello with small holes. The taste is sweet, more or less intense according to the ripening period, with traces of spices all present in this...

    CAD $ 5.20
    per 100 gr
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    CAD $ 4.60
    per 100 gr

    Pecorino cheese with black peppercorns is a cheese of long Sicilian tradition. While some say that the original recipe included not just the black peppercorns in the cheeses' inner core, but the skin was also lined with chopped black pepper - a different processing that allows to flavor the cheese, protecting it at the same time, avoiding the "discomfort"...

    CAD $ 4.60
    per 100 gr
    In Stock
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    CAD $ 4.50
    per 100 gr

    Despite its name, today’s production of Roman Pecorino is mainly in Sardinia and only a small amount is made in Lazio (although this cheese’s origins lie in the Roman countryside) and around Grosseto.  It is most well known as a grading cheese and can be ripened over long periods of time thanks to the high level of salt.

    CAD $ 4.50
    per 100 gr
    In Stock
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    CAD $ 4.40
    per 100 gr

    This is the alter ego of ‘Bitto’ cheese, produced mainly in the autumn, winter and spring months is made exclusively on the alpine pastures.  Like Bitto, it was awarded denomination of protected origin (DOP) status in 1995.  It can be ripened with excellent results but it is often preferred fresh on its own or as an ingredient of traditional Valtellina...

    CAD $ 4.40
    per 100 gr
    In Stock
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    CAD $ 5.70
    per 100 gr

    Orginally from the region Veneto, Northern Italy, this cheese made from cow's milk is generally used as a "table" cheese in Italy. Appreciated by many due to its soft inner paste, generalized by large airy holes and sweet and light taste, Asiago Fresco DOP has been aged for less than 3 months.

    CAD $ 5.70
    per 100 gr
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    CAD $ 4.20
    per 100 gr

    In the past, the city of Bra was a market where this cheese produced in the Cuneo mountains. Today, it is produced throughout the province of Cuneo. The two versions of Bra cheese were awarded DOP status in 1982. This version is younger than the traditional, longer ripened cheese and is a relatively recent innovation created in response to the increased...

    CAD $ 4.20
    per 100 gr
    In Stock
Showing 1 - 10 of 10 items