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 cheese is a spun paste dairy product, whose origins are rather recent, similar to mozzarella, yet with a softer and creamier consistency.
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.
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.
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 PDO is a low fat, seasoned cheese produced form raw cows' milk. The dough is hard, cooked, and not pressed.
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