QUATTROCENTO
A hard Italian cheese made from over 400 liters of cow’s milk from the farmers shareholders of the Granlatte-Granarolo Group, using only microbial rennet. Naturally lactose-free, vegetarian-friendly, and rich in calcium and protein.
Traditional Craftsmanship
Matured slowly for at least 6 months, typically around 10, to develop a dense, semi-hard texture and complex flavor. Made without preservatives and crafted with full traceability across the supply chain.
Tasting & Pairings
Rich and balanced, with sweet and subtly spicy notes. Perfect grated on pasta, stirred into risotto, or shaved over soups and salads for a refined, flavorful touch.
GOAT CHEESE
A selection of European goat cheeses crafted from 100% goat’s milk and rennet, naturally rich in protein and easier to digest than cow’s milk cheeses.
Traditional Craftsmanship
Fior di Capra is aged for over 90 days, offering a smooth texture and bold flavor. Testadura features a basket weave rind and extended maturation, intensifying its savory character. Ricotta Tenerina is lightly pressed and dry-salted, aged for 10 days to create a delicate, crumble texture.
Tasting & Pairings
Fior di Capra is perfect for cheese boards and salads, while Testadura pairs wonderfully with robust dishes. Ricotta Tenerina is ideal for fresh salads, antipasti, or crostini, especially when paired with seasonal fruits and honey.
SHEEP CHEESE
Sheep’s milk cheeses are rich in texture and full, aromatic flavor. Naturally high in fat and protein, they offer depth, whether fresh or aged. Their nutty, earthy taste becomes more pronounced over time.
Traditional Craftsmanship
Truffle Pecorino is a semi-aged raw milk cheese infused with white and black truffle pieces. Firm and compact, it balances the richness of sheep’s milk with the aromatic intensity of truffle.
Tasting & Pairings
Perfect with full-bodied red wines, acacia honey, or fig jam. Try it shaved over risotto or paired with charcuterie for a bold and refined tasting experience.
MIXED COW/SHEEP CHEESE
A blend of cow’s and sheep’s milk, these cheeses balance the delicate sweetness of cow’s milk with the robust, aromatic character of sheep’s milk. The result is a savory, layered profile with remarkable versatility.
Traditional Craftsmanship
European tradition, particularly in Southern regions and island territories, has long embraced this combination. Il Classico, made in Sardinia, is available in semi-aged (45+ days) and aged (180+ days) versions. Traditional methods bring out balanced flavors with herbal and toasted notes, creating a firm yet creamy texture.
Tasting & Pairings
Perfect sliced with cured meats, folded into pasta, or melted in recipes. Pair with bold red wines for a rich, savory experience.
QUATTROCENTO
A hard Italian cheese made from over 400 liters of cow’s milk from the farmers shareholders of the Granlatte-Granarolo Group, using only microbial rennet. Naturally lactose-free, vegetarian-friendly, and rich in calcium and protein.
Traditional Craftsmanship
Matured slowly for at least 6 months, typically around 10, to develop a dense, semi-hard texture and complex flavor. Made without preservatives and crafted with full traceability across the supply chain.
Tasting & Pairings
Rich and balanced, with sweet and subtly spicy notes. Perfect grated on pasta, stirred into risotto, or shaved over soups and salads for a refined, flavorful touch.
GOAT CHEESE
A selection of European goat cheeses crafted from 100% goat’s milk and rennet, naturally rich in protein and easier to digest than cow’s milk cheeses.
Traditional Craftsmanship
Fior di Capra is aged for over 90 days, offering a smooth texture and bold flavor. Testadura features a basket weave rind and extended maturation, intensifying its savory character. Ricotta Tenerina is lightly pressed and dry-salted, aged for 10 days to create a delicate, crumble texture.
Tasting & Pairings
Fior di Capra is perfect for cheese boards and salads, while Testadura pairs wonderfully with robust dishes. Ricotta Tenerina is ideal for fresh salads, antipasti, or crostini, especially when paired with seasonal fruits and honey.
SHEEP CHEESE
Sheep’s milk cheeses are rich in texture and full, aromatic flavor. Naturally high in fat and protein, they offer depth, whether fresh or aged. Their nutty, earthy taste becomes more pronounced over time.
Traditional Craftsmanship
Truffle Pecorino is a semi-aged raw milk cheese infused with white and black truffle pieces. Firm and compact, it balances the richness of sheep’s milk with the aromatic intensity of truffle.
Tasting & Pairings
Perfect with full-bodied red wines, acacia honey, or fig jam. Try it shaved over risotto or paired with charcuterie for a bold and refined tasting experience.
MIXED COW/SHEEP CHEESE
A blend of cow’s and sheep’s milk, these cheeses balance the delicate sweetness of cow’s milk with the robust, aromatic character of sheep’s milk. The result is a savory, layered profile with remarkable versatility.
Traditional Craftsmanship
European tradition, particularly in Southern regions and island territories, has long embraced this combination. Il Classico, made in Sardinia, is available in semi-aged (45+ days) and aged (180+ days) versions. Traditional methods bring out balanced flavors with herbal and toasted notes, creating a firm yet creamy texture.
Tasting & Pairings
Perfect sliced with cured meats, folded into pasta, or melted in recipes. Pair with bold red wines for a rich, savory experience.