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.

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

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.

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

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" .

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

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

Olympus Halloumi cheese is a sweet, delicious and compact cheese.

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.

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

Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.

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

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

Scamorza is a very short seasoning cheese.

Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.