The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.

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

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

It is a fresh sheep cheese, ready to be tasted after only 20/25 days.

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" .

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

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

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

These delicious scamorzine, hide inside a heart of olives dripping of high quality

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.

Pecorino cheese cream spread with an intense flavor and pleasantly spicy.

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.

Scamorza is a very short seasoning cheese.

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

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.