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

Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.

Cheese from millenary history, the king of Piedmontese cheeses.

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

The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.

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

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 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.

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.

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 Stravecchio is an aged tome on fir-trees in traditional cellars.

Provolone del Monaco is a semi-hard cheese made of yarn, aged, produced in the area of the Sorrentine Peninsula, exclusively with raw cow milk Agerolese

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

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.

Homogeneous consistency with some small leaf, straw yellow