The Naples box has very high quality fresh cheeses.

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

Homogeneous consistency with some small leaf, straw yellow

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

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

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

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

The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.

Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.

It is a seasoned cheese with delicate and fragrant flavor and aroma.

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

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.

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

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

It's a hard cheese for a few months.