The Valmetauro nutmeg is a fresh creamy cheese

The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.

To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.

With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.

It is a cheese made with pure sheep milk

The caciotta mixed with porcini mushrooms Valmetauro is a fresh creamy cheese, light eyesight and medium ripening, produced with ovine milk and 100% Italian bovine.

The characteristic of this product, should be sought in the seasoning.

The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.

Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.

Seasonally produced cheese at local level from sheep's milk raised mainly to grazing

It shows an intense straw-coloured crust with a canned surface.

Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

Valmetauro is a fresh creamy cheese, a light look and a medium ripening.

The Pecorino di pit DOP, obtained respecting a very ancient custom to mature in caves of tuff cheese.

The volcano is a soft cheese aged in crust with extra virgin olive oil and sprinkled entirely with red chili powder.