A true Parmigiano from the region of Emilia Romagna between Bologna and Modena, provides the richest taste sensation of any hard cheese, and this parmesan is unrivalled in its structure, taste and pleasing aroma. Color: straw yellow. Structure: absent or small holes, evident grain, consistent, friable, soluble, grainy, with the presence of tyrosine crystals. Smell...

From Lombardy, grana padano is one of the earliest grainy cheeses known to man - it was first made by Cistercian monks more than 1,000 years ago. It is made from partly skimmed cow's milk and formed into huge wheels. Sweeter and subtler in flavour than the saltier Parmesan, this delicate, fragrant cheese is ideal whenever you want a creamier cheesy taste in your cooking, or for...

A real anthem for Tuscany: only the best milk has been used to create this tender, tasty and sweet pecorino from Maremma. Type: semi-soft, artisan Texture: creamy Colour: ivory Flavour: creamy, tangy Aroma: rich

White and green marry in this beautiful looking, majestic pecorino cheese. A surprise for the mouth, creamy and cruncy at the same time.

A perfect combination of odours and flavours, this pecorino cheese with walnuts is creamy and crunchy at the same time, an amazing balance of sweetness.

Pecorino is the name given to all Italian cheeses made from sheep's milk. It covers a wide variety of cheeses produced around the country, but specifically it refers to four main varieties of Pecorino, all of which enjoy PDO protection. Enjoy this fresh traditional pecorino perfect for aperitivo with a slice of toasted bread and honey.

A true Parmigiano from the region of Emilia Romagna between Bologna and Modena, provides the richest taste sensation of any hard cheese, and this parmesan is unrivalled in its structure, taste and pleasing aroma. Color: straw yellow. Structure: absent or small holes, evident grain, consistent, friable, soluble, grainy, with the presence of tyrosine crystals. Smell...

From Lombardy, grana padano is one of the earliest grainy cheeses known to man - it was first made by Cistercian monks more than 1,000 years ago. It is made from partly skimmed cow's milk and formed into huge wheels. Sweeter and subtler in flavour than the saltier Parmesan, this delicate, fragrant cheese is ideal whenever you want a creamier cheesy taste in your cooking, or for...

A true Parmigiano from the region of Emilia Romagna between Bologna and Modena, provides the richest taste sensation of any hard cheese, and this parmesan is unrivalled in its structure, taste and pleasing aroma. As parmesan grows older, it acquires a sharper taste that, if anything, turns it into even more of an unmissable delicacy. Our wonderfully complex 36-month-aged parmesan has...

A true Parmigiano from the region of Emilia Romagna between Bologna and Modena, provides the richest taste sensation of any hard cheese, and this parmesan is unrivalled in its structure, taste and pleasing aroma. As parmesan grows older, it acquires a sharper taste that, if anything, turns it into even more of an unmissable delicacy. Our wonderfully complex 36-month-aged parmesan has...

A true Parmigiano from the region of Emilia Romagna between Bologna and Modena, provides the richest taste sensation of any hard cheese, and this parmesan is unrivalled in its structure, taste and pleasing aroma. As parmesan grows older, it acquires a sharper taste that, if anything, turns it into even more of an unmissable delicacy. Our wonderfully complex 30-months-aged parmesan has...

pecorino flavored with Pesto Rossi, aged in the cell for at least 30 days and with a soft and well-balanced flavor.  joining  with sheep's milk curd, coming exclusively from Maremma, Pesto with Genoese Basil Dop and Garlic of Vessalico, following the ancient recipe of the Ligurian tradition. Pecorino can be recognized, already from the rind, for its yellow color, tending to green, thanks to...

pecorino flavored with Pesto Rossi, aged in the cell for at least 30 days and with a soft and well-balanced flavor.  joining  with sheep's milk curd, coming exclusively from Maremma, Pesto with Genoese Basil Dop and Garlic of Vessalico, following the ancient recipe of the Ligurian tradition. Pecorino can be recognized, already from the rind, for its yellow color, tending to green, thanks to...

Caciocavallo Silano DOP, is made from raw cow's milk. The origin of the name "CACIOCAVALLO" probably comes from the custom, as old as the cheese itself and still used today, of tying the loaves in pairs and ripening them astride (a cavallo) a pole.  Caciocavallo Silano DOP has a fine crust, a pleasant and delicate taste with a high nutritional content. Because of these...

Cacio di Caterina is a great classic of the Il Fiorino dairy tradition. It is a unique pecorino made with the best sheep's milk produced from the Maremma pastures. It has a cylindrical shape and is characterized by its compact and crumbly texture. The strong flavor is given by the maturation inside the natural cave of Roccalbegna, where it develops white and greyish molds typical of Il...

*** NEW AND BETTER QUALITY*** Montasio cheese gets its name from the Montasio massif, in Friuli. Thanks to its versatility and to its three different types of maturity a cheese like Montasio can find a place on the table at almost any time. Seasoned for 2-4 months,it can be eaten as an appetizer even before you sit down at the table, together with the aperitifs. It can be part of the...

From Pienza in Tuscany, this red-skinned pecorino is pale yellow in colour. It is softly flavoured and textured, being much younger than our other pecorinos. Eat just as it is - sliced as antipasto with a robust glass of wine, for instance.

Delicate aroma for this pecorino with a twist. Carefully selected scorzone and bianchetto truffle cut thinly to achieve more flavour.

Pecorino is the name given to all Italian cheeses made from sheep's milk. It covers a wide variety of cheeses produced around the country, but specifically it refers to four main varieties of Pecorino, all of which benefit from PDO protection. Enjoy this fresh traditional organic pecorino perfect for aperitivo with a slice of toasted bread and honey.

Robiola Oro Zani 350g is a jewel of Italian gastronomy, a dairy delight that will win you over at first taste! This top-quality cheese features a thin, soft rind, while the interior is creamy with a delicate flavor. Robiola Oro Zani is perfect to enrich your appetizers or to create original and tasty main courses. But it doesn't end there, because thanks to its velvety texture, it also goes...