Formaggini Nonno Nanni have all the typical qualities of Nonno Nanni products and the unique flavour of the inimitable Stracchino and a particular attention to the ingredients, starting from Nonno Nanni Stracchino produced according to the dairy farming tradition and art of Latteria Montello: skilful workmanship, made with love and appreciated by all, young and old. Taste Nonno...

A fresh, wholesome and tasty delicacy for the most demanding consumers who wish to flavour the delicate taste of milk. When used plain, Nonno Nanni Il Primosale is an excellent solution for fancy appetizers and rice salads, try it sautéed. Nonno Nanni Golosetta come both in its traditional wrapping version andin handy transparent containers packaged in a protective...

Robiola is one of the most famous spreadable cheeses in Italy, and a firm favourite from north to south. A fresh soft cheese with a velvety texture and slightly tart taste, it goes perfectly with fresh bread or with bresaola and fresh tomatoes. Loved by all Italians, this cheese will be a charming addition to your table. It's especially popular with children, who love to dip breadsticks or...

Children love this, and so do big kids! A soft, natural cheese that can be eaten spread on bread or just with a spoon; it's also great on pasta and risotto.

A rich, creamy, mild cow's milk cheese with a firm exterior and a soft centre. Made in Lombardy since as far back as the 12th century, stracchino was traditionally made in autumn from the milk of cows being herded to the south to avoid the cold of winter. This milk tended to be thinner and milder than normal, because the cows were tired from the long trek, which lent the cheese its name...

A rich, creamy, mild cow's milk cheese with a firm exterior and a soft centre. Made in Lombardy since as far back as the 12th century, stracchino was traditionally made in autumn from the milk of cows being herded to the south to avoid the cold of winter. This milk tended to be thinner and milder than normal, because the cows were tired from the long trek, which lent the cheese its name...