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

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

Homogeneous consistency with some small leaf, straw yellow

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

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

Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.

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

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 microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.

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

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.

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

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.

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.