Black nitrile glove, latex-free, powder-free, textured on the fingers.

The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.

Born from the “recovery” of the curd serum, our ricotta is much more creamy and tasty than a usual ricotta thanks to the addition of milk freshly milked. Ideal natural, also great for various uses in the kitchen.

Olympus Halloumi cheese is a sweet, delicious and compact cheese.

It's a fat, fresh or short seasoning cheese, with yarn, smoked pasta.

The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.

The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy

The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.

The mozzarella cherries are a fresh and tasty product that lends itself to many uses, such as wonderful salads, compositions and dishes.

The mozzarella braid of Bufala is a dairy produced with Latte di Bufala Italian pasta yarn native to Campania and that for centuries it is produced also in the rest of the South and in the Centre Italy.

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 mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy

The Provola bianco dolce is a version of the typical smoked provola of Campania.

The Smoked Provola is a fresh cheese with a slightly smoked flavour.

The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.

Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.

The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian in pasta filata native to Campania and that for centuries it is produced also in the rest of the South and in Centro Italia.

The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.

Scamorza is a very short seasoning cheese.

The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.

This is artisan cheese.

The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.

From the Italian Masters Dalli Cardillo was born Filatella.

The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years

The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.

Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.

All the good of ovine milk enclosed in an artisan caciotta.

Scamorza is a very short seasoning cheese.

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.

Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.

Low-energy dairy product obtained from traditional serum processing of cheese with the addition of raw milk.

Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.

The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.

Seasoned caciottina flavored with rosemary.

The processing technique of salted ricotta consists of a special process based on the salting of the product and its seasoning

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.

The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.

The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.

The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.

Its name derives from "trying", or from the tests that are carried out to find the right moment for spinning.

More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .

This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.

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.

Pecorino cheese cream spread with an intense flavor and pleasantly spicy.

It is a seasoned cheese with delicate and fragrant flavor and aroma.

Caciocavallo is produced from cow's milk salt and garlic.

Fresh cheese with soft white yarn, compact with a fresh and delicate taste.

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.

Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs