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

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

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

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

Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.

The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.

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 Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.

The Naples box has very high quality fresh cheeses.

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

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

Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.

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

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.

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

Cheese from millenary history, the king of Piedmontese cheeses.