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

The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).

Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.

Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

Historically the taste of walnut accompanies cheese on the tables of the nobles.

It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.

Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia

The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.

Pure sheep cheese with about 10 months of seasoning.

Variant noble of the traditional caciotta.

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.

This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.