The Valmonte stravecchio is an aged top in the seasoning cellars.

The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).

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

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

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.

Cheese from millenary history, the king of Piedmontese cheeses.

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.

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.

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

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

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.

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

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

The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.