The Naples box has very high quality fresh cheeses.

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.

Homogeneous consistency with some small leaf, straw yellow

It is a great tasting cheese and meditation.

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

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

Semi-seasoned cheese produced with pasteurized sheep milk.

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

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

Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients

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

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

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

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

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.