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

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

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

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 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.

Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.

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

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

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

Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.

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

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

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

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.

Semi-seasoned cheese produced with pasteurized sheep milk.