The Antique Eccellenza Umbre are a line of cheeses that combines the ancient dairy art of Norcia and the most modern production techniques to give life to 100% Italian products, of excellent quality.

The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.

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

The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.

The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.

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

The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.

Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients

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.

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.

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.

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

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 Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.

The Stravecchio is an aged tome on fir-trees in traditional cellars.