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.

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

This is artisan cheese.

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

This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

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

The Valmetauro nutmeg is a fresh creamy cheese

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.

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

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

Seasoned caciottina flavored with rosemary.

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

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

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.

Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.