Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
Grana Padano is a hard cheese cooked, with a slow and natural ripening, which takes place in environments with pleasant "spring" temperatures between the 15th and the 22°C.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
It is produced with only fresh milk of Agerola cows. These are cows whose milk yield is not exceptionally high, in fact the main feature lies in the quality of this cow's milk.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
The smoked variant of the spizzico: ductile and suitable for any occasion.
Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
Semi-seasoned cheese produced with pasteurized sheep milk.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
The Stravecchio is an aged tome on fir-trees in traditional cellars.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
Cheese from millenary history, the king of Piedmontese cheeses.
Many products, a thousand sizes, a guarantee: the quality Biraghi.
Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
Homogeneous consistency with some small leaf, straw yellow
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
The Naples box has very high quality fresh cheeses.
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Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
Homogeneous consistency with some small leaf, straw yellow
The Pulcinella box has meats and typical cheeses of excellent quality.
Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.
Provolone del Monaco is a semi-hard cheese made of yarn, aged, produced in the area of the Sorrentine Peninsula, exclusively with raw cow milk Agerolese
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.