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

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”.

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

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

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.

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.

Semi-seasoned cheese produced with pasteurized sheep milk.

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

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

It is a great tasting cheese and meditation.

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.

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.

Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.

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.