The Valmonte stravecchio is an aged top in the seasoning 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.

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 caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.

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

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

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

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

The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.

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

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

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.

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

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

Homogeneous consistency with some small leaf, straw yellow

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.