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 Pulcinella box has meats and typical cheeses of excellent quality.

Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.

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

The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures

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

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

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.

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

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

The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.

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

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

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

Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.

It is a great tasting cheese and meditation.