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.

Provolone del Monaco is a semi-hard cheese made of yarn, aged, produced in the area of the Sorrentine Peninsula, exclusively with raw cow milk Agerolese

Cheese from millenary history, the king of Piedmontese cheeses.

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

Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.

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

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.

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

The Valmonte stravecchio is an aged top in the seasoning cellars.

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

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

It is a great tasting cheese and meditation.

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

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