PARMIGIANO REGGIANO PDO
A world-renowned Italian cheese made with raw cow’s milk and no additives. Produced in selected areas of Northern Italy and protected by the PDO label.
Traditional Craftsmanship
Crafted within hours of milking, cooked in copper vats, shaped and salted, then aged for a minimum of 12 months — and up to over 40 — to develop depth and complexity. Each wheel is inspected and certified by official Consortium to ensure its authenticity and quality.
Tasting & Pairings
Naturally lactose-free, with a nutty, savory flavor and crystalline texture. Ideal on its own, as a final touch on creamy pasta, or with balsamic vinegar and full-bodied wines.
GRANA PADANO PDO
A historic Italian cheese from the Po River Valley, made with partially skimmed raw cow’s milk and protected by the PDO label. Known for its delicate flavor and versatility.
Traditional Craftsmanship
Produced using centuries-old methods: milk is gently heated, curdled, pressed, salted, and aged for at least 9 months. Each wheel is inspected to guarantee compliance with PDO quality requirements.
Tasting & Pairings
Delicate yet flavorful, with a slightly crumbly texture and a nutty, savory profile. Perfect on a creamy mac ’n’ cheese, sliced over roasted vegetables and soft-boiled eggs. Try it with fruit chutneys or aged balsamic for a gourmet touch.
PECORINO ROMANO PDO
A robust and ancient cheese from Lazio and Sardinia, made exclusively with whole sheep’s milk and protected by PDO status. Known for its sharp, tangy flavor and firm texture.
Traditional Craftsmanship
Crafted through traditional methods: the milk is heated, curdled, salted by hand or brine, and aged for at least 6 months. Wheels are stored in controlled cellars to develop their unique characteristics.
Tasting & Pairings
Sharp, salty, and aromatic with a dense, compact texture. Ideal grated over pasta dishes like carbonara, amatriciana, or on hearty soups. Pairs wonderfully with strong-flavored vegetables and meats.
PECORINO TOSCANO PDO
Crafted from 100% sheep’s milk sourced from the rolling hills of Tuscany and neighboring areas, this PDO cheese captures the essence of central Italy. Balanced, refined, and deeply rooted in tradition.
Traditional Craftsmanship
Made with veal rennet, then carefully molded, salted, and aged for a minimum of 120 days. The result is a semi-hard texture with a clean, nutty, and savory flavor profile.
Tasting & Pairings
Aromatic and well-rounded, with subtle notes of dried fruit and a compact yet smooth body. Excellent on a cheeseboard, shaved over pasta or salads, or paired with fig preserves, honey, or aged red wines.
PECORINO SARDO PDO
Made exclusively in Sardinia from whole sheep’s milk, this PDO cheese embodies the island’s rich pastoral heritage. Smooth, balanced, and rooted in Mediterranean tradition.
Traditional Craftsmanship
Coagulated with natural rennet from local sheep, the curd is hand-cut, molded, and salted either by dry salting or brine. The Dolce version is aged 20–60 days in ambient cellars, where it develops its soft, elastic texture and subtle tangy flavor.
Tasting & Pairings
Mild yet aromatic, with creamy notes and a savory finish. Perfect on a cheeseboard, melted into baked pasta dishes, or as a gourmet touch in a grilled cheese sandwich. Pair it with roasted vegetables or traditional Sardinian flatbread for an authentic experience.
GORGONZOLA PDO
One of Europe’s oldest and most iconic blue cheeses, made from pasteurized cow’s milk in Northern Italy. Recognizable for its blue-green veining and bold, unmistakable flavor, Gorgonzola offers a range of textures, from soft and sweet to firmer, more aged varieties.
Traditional Craftsmanship
The curd is cut, hand-salted, and pierced to allow the growth of Penicillium mold. Aged in controlled cellars, in accordance with strict PDO guidelines, it develops its signature marbling and a creamy or crumbly texture, depending on the variety.
Tasting & Pairings
Dolce is sweet and spoonable, Piccante is bold and spicy. Perfect in risottos, melted on gnocchi, or served with figs, honey, and full-bodied red wines. Rich, tangy, and deeply aromatic.
CACIOCAVALLO SILANO PDO
A teardrop-shaped cheese from Southern Italy, made with high-quality cow’s milk and protected by PDO certification. Aged naturally, it’s known for its rich aroma and distinctive shape.
Traditional Craftsmanship
Crafted using the traditional pasta filata method: the curd is heated, stretched, hand-shaped, brined, and aged for at least 6 months. Maturation in ventilated rooms gives it its signature rind and flavor.
Tasting & Pairings
Semi-hard and fragrant, with nutty, milky notes and a touch of tang. Delicious sliced in starters, melted into hamburgers, or paired with full-bodied whites wines.
PARMIGIANO REGGIANO PDO
A world-renowned Italian cheese made with raw cow’s milk and no additives. Produced in selected areas of Northern Italy and protected by the PDO label.
Traditional Craftsmanship
Crafted within hours of milking, cooked in copper vats, shaped and salted, then aged for a minimum of 12 months — and up to over 40 — to develop depth and complexity. Each wheel is inspected and certified by official Consortium to ensure its authenticity and quality.
Tasting & Pairings
Naturally lactose-free, with a nutty, savory flavor and crystalline texture. Ideal on its own, as a final touch on creamy pasta, or with balsamic vinegar and full-bodied wines.
GRANA PADANO PDO
A historic Italian cheese from the Po River Valley, made with partially skimmed raw cow’s milk and protected by the PDO label. Known for its delicate flavor and versatility.
Traditional Craftsmanship
Produced using centuries-old methods: milk is gently heated, curdled, pressed, salted, and aged for at least 9 months. Each wheel is inspected to guarantee compliance with PDO quality requirements.
Tasting & Pairings
Delicate yet flavorful, with a slightly crumbly texture and a nutty, savory profile. Perfect on a creamy mac ’n’ cheese, sliced over roasted vegetables and soft-boiled eggs. Try it with fruit chutneys or aged balsamic for a gourmet touch.
PECORINO ROMANO PDO
A robust and ancient cheese from Lazio and Sardinia, made exclusively with whole sheep’s milk and protected by PDO status. Known for its sharp, tangy flavor and firm texture.
Traditional Craftsmanship
Crafted through traditional methods: the milk is heated, curdled, salted by hand or brine, and aged for at least 6 months. Wheels are stored in controlled cellars to develop their unique characteristics.
Tasting & Pairings
Sharp, salty, and aromatic with a dense, compact texture. Ideal grated over pasta dishes like carbonara, amatriciana, or on hearty soups. Pairs wonderfully with strong-flavored vegetables and meats.
PECORINO TOSCANO PDO
Crafted from 100% sheep’s milk sourced from the rolling hills of Tuscany and neighboring areas, this PDO cheese captures the essence of central Italy. Balanced, refined, and deeply rooted in tradition.
Traditional Craftsmanship
Made with veal rennet, then carefully molded, salted, and aged for a minimum of 120 days. The result is a semi-hard texture with a clean, nutty, and savory flavor profile.
Tasting & Pairings
Aromatic and well-rounded, with subtle notes of dried fruit and a compact yet smooth body. Excellent on a cheeseboard, shaved over pasta or salads, or paired with fig preserves, honey, or aged red wines.
PECORINO SARDO PDO
Made exclusively in Sardinia from whole sheep’s milk, this PDO cheese embodies the island’s rich pastoral heritage. Smooth, balanced, and rooted in Mediterranean tradition.
Traditional Craftsmanship
Coagulated with natural rennet from local sheep, the curd is hand-cut, molded, and salted either by dry salting or brine. The Dolce version is aged 20–60 days in ambient cellars, where it develops its soft, elastic texture and subtle tangy flavor.
Tasting & Pairings
Mild yet aromatic, with creamy notes and a savory finish. Perfect on a cheeseboard, melted into baked pasta dishes, or as a gourmet touch in a grilled cheese sandwich. Pair it with roasted vegetables or traditional Sardinian flatbread for an authentic experience.
GORGONZOLA PDO
One of Europe’s oldest and most iconic blue cheeses, made from pasteurized cow’s milk in Northern Italy. Recognizable for its blue-green veining and bold, unmistakable flavor, Gorgonzola offers a range of textures, from soft and sweet to firmer, more aged varieties.
Traditional Craftsmanship
The curd is cut, hand-salted, and pierced to allow the growth of Penicillium mold. Aged in controlled cellars, in accordance with strict PDO guidelines, it develops its signature marbling and a creamy or crumbly texture, depending on the variety.
Tasting & Pairings
Dolce is sweet and spoonable, Piccante is bold and spicy. Perfect in risottos, melted on gnocchi, or served with figs, honey, and full-bodied red wines. Rich, tangy, and deeply aromatic.
CACIOCAVALLO SILANO PDO
A teardrop-shaped cheese from Southern Italy, made with high-quality cow’s milk and protected by PDO certification. Aged naturally, it’s known for its rich aroma and distinctive shape.
Traditional Craftsmanship
Crafted using the traditional pasta filata method: the curd is heated, stretched, hand-shaped, brined, and aged for at least 6 months. Maturation in ventilated rooms gives it its signature rind and flavor.
Tasting & Pairings
Semi-hard and fragrant, with nutty, milky notes and a touch of tang. Delicious sliced in starters, melted into hamburgers, or paired with full-bodied whites wines.