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

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

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

The Stravecchio is an aged tome on fir-trees in traditional cellars.

The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.

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

Semi-seasoned cheese produced with pasteurized sheep milk.

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

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

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

Homogeneous consistency with some small leaf, straw yellow

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

Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.

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

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.

Pure Piedmontese milk cheese from selected farms with addition of aromatic herbs