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.

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

Bel Sepi is a mixed cheese obtained from sheep's milk and whole 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 smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.

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 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.

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

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

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

Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.

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

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

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

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

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