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Asiago DOP: Vaccine milk, salt, rennet, the air of Asiago does everything else ... a soft cheese with a good fermentation that makes the pasta porous, excellent for everyday consumption, sweet and delicate. 13kg, 6kg, 3kg, 1.5kg shape.


Bergader Piccante: Vaccine milk, salt, rennet, lactic ferments and molds are the result for one of the most famous herbal medicines in the world .... spicy and pungent it is perfect to accompany sweet meats, honey, jams ... delicious bruschetta but also first and second courses. 2,5kg, 1,2kg form.


Bojano a small town located on the right of the Biferno River, at the foot of Monte Crocella.

Lovers of good food cannot help but taste the famous mozzarella known and appreciated not only in Molise.

Bojano? precisely famous for its dairy production, and in particular for the Burrata mozzarella, fresh cheese made with pasteurized cow's milk, brought to a temperature of 34 ° with the addition of rennet.

The obtained pasta is then cut and immersed in a boiler containing whey, until it becomes stringy, then mixed with boiling water and rigorously worked by hand.


Burro Asolo:il Burro Asolo è una garanzia per chi in cucina vuole il meglio... i suoi impieghi spaziano a 360c°,questo significa che la dove si ritiene opportuno dare gusto,cremosità e perché no colore è giusto metterlo. blocchi da 1kg,500gr,250gr.


Sardinian Caceddù: sheep's milk, goat's milk, rennet, salt and natural ferments, crumb cheese ideal for eating at the table with combinations with jams and fruit creams .... excellent for tastings. 5kg, 2.5kg shape, 1,2kg


Caciotta Belmonte Siciliana: pasteurized sheep's milk, salt, rennet and live lactic ferments .... the mirror of a beautiful land is enclosed in this cheese, a hard crumb pastry with an intense flavor, excellent for tastings, gourmet appetizers, ideal with pairing with jams and honey. form of 6kg, 3kg, 1,5kg.


Sardinian Caciotta: sheep's milk, salt, rennet and lactic ferments are the only ingredients to obtain this semi-seasoned white caciotta, sweet and not too tasty ... ideal for those who love delicate cheeses on the palate. 1,200 kg form

Description: Fresh cheese made from pasteurized sheep's milk. The pasta is soft because it is undercooked, with a sweet taste and a slightly peeled appearance.
 Ideal for appetizers and snacks, it must be enjoyed fresh and is excellent when melted on lightly toasted bread for the preparation of croutons.
STORAGE: The product can be stored for a rather long period in the refrigerator (wrapped in straw paper or other type of food paper) or better still in a cool place, at a temperature ranging from 14 to 18 ° C and at a degree of medium humidity.
500 gr approx
shelf life 4 months


Racy Cheddar: We prepare this product with our block cheddar, edam and cream, all three melted together, vacuum-sealed and placed in the tub for another two hours.
great for street food, sandwich bars and pubs.
1kg pack
shelf life 60g

Cuor di fieno: Vaccine milk, salt, rennet and milk enzymes maturing phase is wrapped in green hay where it is refined to be then sold, it is perfect for tastings, it is exalted with combinations with jams or fruit creams. 1.5 kg, 0700kg

Bayernland German EDAM is a light, soft and elastic cheese, but consistent when cut, with a few holes the size of a pea. The ivory color, semi-glossy and with a delicate, slightly acidic flavor.
3,200 kg approx
shelf life 150 days

Almond cheese: sheep's milk, salt, rennet, lactic ferments and almonds form this very good semi-seasoned pecorino, delicate for its seasoning, perfect for aperitifs with seasoned salami. 1kg form


Bastardo del Grappa cheese: Vaccine milk, salt, rennet, typical cheese from the Grappa massif .... in Veneto as in the rest of Italy it is one of the most popular cheeses, semi-seasoned and perfect for appetizers with salami or tastings with honey and jams of fruit. form of 6kg, 3kg, 1,5kg, 0,700gr.


Casaro cheese: cow's milk, sheep's milk, salt, rennet, lactic ferments, Casaro is one of the most consumed table cheeses in central Italy ... semi-seasoned, delicate and soft are its characteristics that make it become the king of the table. 3kg, 1,5kg, 0,700gr.


Lucifer cheese: cow's milk, sheep's milk, salt, rennet, lactic ferments, sweet chilli, excellent for delicious appetizers, but at the same time it is perfect for making a simple but tasty aperitif. 2kg, 1kg form.


Sardinian Delicio cheese: sheep's milk, salt, rennet, lactic ferments, its semi-seasoning makes it excellent for family consumption ... everyone likes it because it is simple and delicate, also recommended for aperitifs. 4kg, 2kg, 1kg shape.


Drunk cheese: sheep's milk, salt, rennet, lactic ferments and marc, fundamental ingredients to create a seasoned cheese with the scent of red wine, perfect for tastings, gourmet appetizers, accompanied with a good fruit jam is appreciated even more. 3kg, 1,5kg, 0,700gr.


Gorgonzola Colombo DOP:il Gorgonzola con il suo fascino cremoso è perfetto per moltissimi piatti caldi o freddi, un formaggio erborinato dal suo gusto deciso, diventa quasi inevitabile non farci dei risotti, dei primi piatti gustosi.... ma anche semplicemente freddo è inimitabile.forma da 6kg,15kg,300gr.


Grana Padano DOP: Vaccine milk, salt, rennet, the most famous cheese in the world ... its versatility on the table is its strength, from seasonings that start from 20 months. 40kg, 20kg, 10kg, 5kg, 2,5kg, 1kg, 0300gr.


Grated Grana Padano DOP: Vaccine milk, salt, rennet, the aged cheese par excellence ... Grated Grana Padano is perfect for garnishing and seasoning many dishes that belong to our Italian cuisine ... 1kg bag, 100gr.

Julienne of cheeses:
julienne cut Cheddar and Edamer Bayerland cheese mix
shelf life 30 days

Amaseno buffalo mozzarella:

From the Ponte di Legno di Amaseno dairy where the attention to their buffaloes totally reflects our working philosophy, a unique product is born, worked according to the tradition of the most expert cheesemakers, the buffalo mozzarella fully reflects all the characteristics and peculiarities that distinguish from all the others.