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

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

The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.

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

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.

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

With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.

It is a hard cheese that is ripe for about a year and a half.

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

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

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

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.

Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.

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