The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.

The clarified butter gives browning and a great taste to your food and your sauces.

The provolone is a spun cheese made with cow's milk.

It is a cheese with compact pasta and flavor and typical aromas.

Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.

Fresh goat cheese, tastes sweet and delicate with soft and white pasta.

Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.

The scamorza is a typical spun cheese from the center-south Italy.

The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.

The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.

More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .

The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.

The perfect box for spicy lovers.

The taste has more pronounced taste due to the characteristic of smoking.

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.

Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.