Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.

Grana Padano is a hard cheese cooked, with a slow and natural ripening, which takes place in environments with pleasant "spring" temperatures between the 15th and the 22°C.

The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.

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 seasoned cheese with delicate and fragrant flavor and aroma.

Many products, a thousand sizes, a guarantee: the quality Biraghi.

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

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

It is a great tasting cheese and meditation.

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

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.

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.

Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.

The Naples box has very high quality fresh cheeses.

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.

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