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

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

The Naples box has very high quality fresh cheeses.

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

The caciocavallo dei Monti Lattari is a cheese with a very popular origin.

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.

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.

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

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

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

Semi-seasoned cheese produced with pasteurized sheep milk.

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

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

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

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

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