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 caciocavallo dei Monti Lattari is a cheese with a very popular origin.

Many products, a thousand sizes, a guarantee: the quality Biraghi.

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

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.

With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.

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

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.

Cheese from millenary history, the king of Piedmontese cheeses.

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

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

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

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

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