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

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.

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.

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

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

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

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.

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.

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

Seasoned caciottina flavored with rosemary.

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

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

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

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.

The smoked variant of the spizzico: ductile and suitable for any occasion.

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

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

Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.

CIRCA 500GR

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

The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures

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 particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.

The provolone is a spun cheese made with cow's milk.

This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.

It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.

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.

Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.

In this pecorino with a lively taste and decided white pasta is enriched by the pungent and slightly spicy notes of the local organic chili.

The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.

The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.