Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs

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

Cheese from millenary history, the king of Piedmontese cheeses.

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

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

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

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

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

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

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

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

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

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

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