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 Valmonte stravecchio is an aged top in the seasoning cellars.

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

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

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

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

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

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

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

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

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

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

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