Cheese from millenary history, the king of Piedmontese cheeses.

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

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

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.

Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.

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

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

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.

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

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

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

Homogeneous consistency with some small leaf, straw yellow

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

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

The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years

It's a hard cheese for a few months.