The natural, sweet and fllante cheese.

The classic sweet stretched curd, good in a thousand ways: even grilled.

Bayerland ILA is a medium-aged stretched curd cheese. The flavor is between sweet and savory, typical of stretched curd cheeses. The paste is light, soft and melting.

Scamorza is a stretched curd cheese typical of some regions of Italy, Campania, Basilicata, Abruzzo, Molise and Puglia. In the 2 kg Bayerland version it is excellent for bars, sandwich shops or industrial processes.

A cheese reminiscent in appearance and flavor of the classic Bavarian Bayerland Emmental. It is produced in Bavaria with pasteurized milk and matures in square shapes without rind.

Its texture is clear, with a soft and elastic consistency, with large and regular holes. The flavor is slightly sweeter than Bavarian Emmental.

GERMAN EDAMER is a light-colored cheese with a few pea-sized holes. The ivory color, semi-gloss and with a delicate, slightly acidic flavor.

It is a product with whole milk, requires a particular cheese-making and at the end of the process the smoking is carried out with an advanced technological system that enhances the taste; this technique allows the cheese loaf to maintain its aroma and ensure its continuity.

The high quality of FATTORIE CREMONA Grana Padano, distinguished by the serial number cr 196 and mn 405, is guaranteed by the trademark of the consortium for the protection of Grana Padano.

The high quality of FATTORIE CREMONA Grana Padano, distinguished by the serial number cr 196 and mn 405, is guaranteed by the trademark of the consortium for the protection of Grana Padano.

Grana Padano, born from the genius of the Benedictine monks, is the DOP cheese produced in greater quantities in the world. Each wheel is distinguished by the brand of the Consortium for the Protection of Grana Padano Cheese which certifies its quality and denomination.

The high quality of FATTORIE CREMONA Grana Padano, distinguished by the serial number cr 196 and mn 405, is guaranteed by the trademark of the consortium for the protection of Grana Padano.

Parmigiano Reggiano comes from the territory and from the wisdom of man. It is done today as centuries ago: same ingredients (milk, salt, rennet), same care and passion, same area of origin. The link between Parmigiano-Reggiano and its area of origin is essential, the production of milk and transformation into cheese take place in the territory between the provinces of Emilia and those of lower Lombardy.

Dutch cheese made from cow's milk and aged for at least 4 weeks. It has a smooth yellow skin and a yellow paste with holes due to the ripening process.

The latteria soresina provolone cheese forms mature in controlled temperature and humidity environments to ensure the correct maturation process.

The spicy ones, involves the use of kid and / or lamb rennet paste and rests for a minimum of three months up to a year or more before being marketed.

Provolone is a delicious stretched curd cheese which, thanks to the particular plasticity during processing, can be made in different shapes: bacon or salami, mandarin, with characteristic wedges, and flask. The sweet version, which uses veal rennet, requires maturing not exceeding three months: a classic for all lovers of this cheese.

It is a cheese present all over the world and an expression of Made in Italy par excellence. it was produced for the first time towards the end of the 9th century, on the outskirts of Milan, in the town of Gorgonzola, from which it takes its name. It was initially called green stracchino. because it was made with the milk of stracche cows, that is the tired ones that descend from the pre-Alps to the plains to rest. Raw cheese with a straw-yellow color, whose green streaks are due to the marbling process, or rather to the formation of mold. It is creamy and soft with a particular and characteristic flavor.

Bergarder's historic blue cheese, with its blue veins is a refined spicy specialty. A cheese with a strong and precious flavor. A taste success that has reached almost 100 years of history and which still retains its original recipe today. It pays homage to the dairy tradition with an innovative process, which harmonizes the ancient knowledge of the cheese masters with new technologies.

French cow's milk spring cheese that takes its name from Brie, the region of France where it is produced. It is a raw milk product, semi-fat and not very seasoned, it has a light color and a characteristic white mold on the surface.

Precious blend of aged cheeses, grated, carefully selected on the place of origin and packaged without drying processes, in a protective atmosphere. The product is kept fresh as freshly grated for about 68 days.

The grated Grana Padano is produced from Grana cheese and is a very fresh product, ideal for many delicious recipes where the taste of each dish will stand out. And with this 100 gram pack you will always have the cheese at your disposal without having to grate it every time.

The forcello is a grated cheese of the best of the production: from the well-known Grana Padano, in a careful search for Italian cheeses, to Parmiggiano Reggiano. To best meet all the needs of all its consumers.

Bayerland Markenbutter is produced in state-of-the-art dairies, using the rich and aromatic attitudes of Bavarian pastures. The whole butter making process is subject to rigorous controls and quality tests in the laboratory.

Dinki Prealpi cheese, for fifty years with Italian children. For over fifty years, children of all ages like it: soft, sweet and creamy. And without polyphosphates, like all pre-alpine cheeses.

For toast and burgers that are always delicious. In many different formats, but always without polyphosphates.

Now it is also available in 10x10 cm slices packed in 140g. Slices with a typical slightly acidic flavor suitable for use in sandwiches and sandwiches with a strong taste.

Sweet and delicate flavor that enhances the flavor of the milk, with a pleasant softness on the palate. Excellent to be enjoyed as it is or as an ingredient in the kitchen for appetizing dishes.

Internal black peppercorns are added during the breaking phase of the dough and during the embedding. Releasing a persistent aroma and a strong flavor to the cheese.

Internal black peppercorns are added during the breaking phase of the dough and during the embedding. Releasing a persistent aroma and a strong flavor to the cheese.

An explosive flavor cheese, spicy at the right point. Semi-hard pressed white paste, compact inside, completely covered with a filling of red chilli pepper ground on the crust.

An explosive, spicy cheese. Semi-hard pressed white paste and compact inside completely covered with a filling of ground black pepper on the crust.

Whole mandrels are added during the breaking phase of the dough and during the interlocking, completely covered with chopped almonds, a real goodness for the palate.

The most peegito saffron gives this exceptional cheese a golden gillo color. The paste is soft, sprinkled with whole black peppercorns, which make its flavor strongly flavored.

A cheese with a marked yellow color and a delicately spicy aroma, with pleasant scented tips. It takes its name from its "Piacente" taste. In addition to saffron, black peppercorns are used for a more intense and spicy taste.

Born a little by chance, like all good ideas, it is made exclusively with cow's milk. Its flavor is unique and surprising. Excellent to combine with a good iced prosecco. It takes its name from the homonymous district located in Santa Ninfa, naturally evoked in the pasture.

From the careful selection of the best short-chain Melicucco chilli, produced and grown in Calabria, a cheese with an intense character is born, for those who love strong spasters. Its spicy taste is characterized by a very pleasant return on the palate.

The latest arrival at Sicilformaggi, bears the glorious history of the island in his name: a red crust that protects a delicate and fragrant soul. A bourgeois cheese, which knows how to delight the noblest palates.

Produced exclusively from sheep's milk, a delicate product is born thanks to the short maturation. Its charcoal coating hides a white and soft texture, which expresses an irresistible melt-in-the-mouth taste.

Mtte according to different palates, seasoned with a drizzle of extra virgin olive oil can enhance even better the fruity and verdant notes expressed by this typical cheese.

The flagship of the dairy tradition, the result of an ancient process and a slow aging. The mapping made by hand with extra virgin olive oil, gives it an inimitable texture and flavor, as tradition dictates.

Hand-capped with extra virgin olive oil, it is the best of the island's dairy tradition. Enriched with internal black peppercorns that give spicy notes of great value.

The classic par excellence of the Sicilian dairy tradition, has a sweet and delicate taste. Thanks to its versatility, it is a product particularly in the kitchen, to enrich all dishes.

The perfect combination of the softness of the dough and the consistency of the peppercorns, an explosion of taste that reminds you of the Sicilian tradition at every taste, between spicy and seductive aromas of fresh berries.

The spicy notes of chilli are combined with the sweetness of fresh milk, giving life to a cheese with a surprising rightness that tells the origins of the Sicilian land at every taste.

The excellence of the best Sicilian pistachio contained in this fresh cheese, in which the taste and crunchiness of the pistachio grains give it an irresistible consistency.

As cheerful as the colors of the four seasons from which it takes its name, it is enriched with peppers, olives, rocket and pepper. Fresh and soft, with spicy and bitter notes, it is a perfect metaphor for the richness of the land that produces it.

The freshest variant of the classic first salt. where the aromatic flavor of rocket enhances the typical delicacy of this cheese.

The finest Italian black truffle set like a jewel in the soft pasya of the first salt. A suggestive pairing, which delights the palate starting from the unmistakable olfactory notes

What better match with pecorino and black pepper. With an original flavor but still current and tasty. The black pepper n grains mixed with the white and compact paste of the cheese transmits its aroma during the short maturation.

A harmonious combination is achieved between the sweetness of fresh pecorino and the spicy taste of chilli. A sublime contrast for those who love strong and decisive tastes, with an incisive character. The pepper filling gives this formaffio a pleasantly spicy taste.

The color of this cheese is intense yellow. It has a typical scent given by the presence of turmeric and a delicate scent.

The texture of the paste is hard and compact, with a few holes.

A first salt with the soul of grapes, our mini Vinello, which lives a happy partnership between sheep's milk and fresh red grape marc. With aromatic and unmistakable notes, for a strong and pleasant aftertaste on the palate.

In this version, in addition to saffron, black peppercorns and chilli powders are used, to complete the taste deliberately directed towards a more decisive marking.

The excellence of the best Sicilian pistachio contained in this fresh cheese, in which the taste and crunchiness of the pistachio grains give it an irresistible consistency.

Soft pasya table cheese, enhanced by the addition of walnuts. It was born from the idea of giving pecorino an essence and a flavor different from the usual cheese. Excellent for enriching a rustic appetizer or simply with a knife.

Pecorino Primo Sale enriched by the unique flavor of carob, for a particular and purely Mediterranean taste.

The white paste meets the scattered whole olives, it is compact. A fresh cheese with a soft and homogeneous texture and a taste and aroma that recall the typical scents of freshly milked milk.

A fresh and appetizing cheese that preserves all the good qualities of organic pistachio. rich in nutrients such as calcium, iron. vitamins and unsaturated fats. Full of energy while respecting the environment.

Obtained from the seasoning of fresh ricotta and subsequently salted on the surface, ricotta salata is one of the best known typical Sicilian dairy specialties, it is widely used in the kitchen, especially to embellish first courses.

Pecorino Romano DOP recognized as a cheese of excellence, is one of the most ancient Italian pecorino. It is a hard cheese with a minimum maturation of 5 months. The dry salting and the maturation period give the cheese an intense and salty aroma.