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

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

Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.

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

Semi-seasoned cheese produced with pasteurized sheep milk.

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

The Valmonte stravecchio is an aged top in the seasoning cellars.

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.

The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.

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

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.

Homogeneous consistency with some small leaf, straw yellow

The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.