The Naples box has very high quality fresh cheeses.

Intense and rich cheese, it has a very compact pasta and faces a long seasoning.

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

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.

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 Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years

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 semi-seasoned goat cheese has a minimum seasoning of 2 months, with a savory and aromatic taste.

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

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

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

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

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