It is a great tasting cheese and meditation.

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

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

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

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

Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.

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

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

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

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

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

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

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 composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.

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.