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

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

Seasoned cheese with black truffle typical of southern Italy of round shape

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.

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.

Semi-seasoned cheese produced with pasteurized sheep milk.

Homogeneous consistency with some small leaf, straw yellow

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

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

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

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

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

Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.

Cheese from millenary history, the king of Piedmontese cheeses.

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