The Asiago PDO is a semi-cooked cheese produced with cows' milk, having two types, Fresco - (fresh) or Pressato - (pressed), with whole milk, and Stagionato - (seasoned) or d'Allevo - (nurtured), with skimmed milk.

Burrata Pugliese

Burrata cheese is a spun paste dairy product, whose origins are rather recent, similar to mozzarella, yet with a softer and creamier consistency.

Caciocavallo Silano

Caciocavallo Silano PDO is a semi-hard cheese with stringy dough produced with whole milk from cows raised in the immediate Production area.


Castelmagno PDO is a cheese produced using whole cows' milk with a small addition of skimmed sheep's or goats' milk (5-20%); it has semihard dough; it originates from grass-fed cows that eat either fresh or dry fodder from the Production area.

Fiore Sardo Cheese

One of Italy's oldest cheese, made in the Island of Sardinia from sheep's milk cheese with a sharp flavor and a hard texture.


Giuncata gets its shape and name from the “fascera” (mould), which in the past, was made of bulrush, and on which the cheese was put in order to set it, after the milk coagulation.

Grana Padano

Grana Padano PDO is a cheese produced from raw cows' milk, taken from cows milked twice daily and that are grass or hay fed with fodder from the immediate Production area.

Parmigiano Reggiano

Parmigiano-Reggiano PDO is a low fat, seasoned cheese produced form raw cows' milk. The dough is hard, cooked, and not pressed.

Pecorino cheese flavored with marc

The maturing has been always very important for the production of cheese. With this process, the cheese is enriched and it gains unique savours.

Pecorino di Picinisco

Typical sheep cheese from Latium

Pecorino fresco di Pienza

Pecorino Fresco is a white, very soft and buttery cheese with a thin rind. The subtle scent and the delicate taste recall the perfumes of the pastures of Orcia Valley

Pecorino Romano

Pecorino Romano PDO is a hard cooked cheese, produced in Sardinia with fresh sheep's milk coming from herds raised in the wild.

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