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.

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

The Montasio is an Italian cheese of protected origin, typical of north-east Italy, subject to strict production and seasoning procedures

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.

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

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

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

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

With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.

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

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

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

Homogeneous consistency with some small leaf, straw yellow

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

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