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

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

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.

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

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.

It is a great tasting cheese and meditation.

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

The Naples box has very high quality fresh cheeses.

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

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

The roquefort is a French, herbal cheese, produced with sheep's milk, originally from Roquefort-sur-Soulzon (South France).

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

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

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