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.

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

Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients

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.

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

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

Homogeneous consistency with some small leaf, straw yellow

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

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

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

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.

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

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