The best italian cheeses>Products for export
  • Burro e mascarpone

Butter and mascarpone


Butter is a dairy product obtained by the churning of the cream gotten by milk’s and serum’s skinning. It is yellow-pale in colour and its characteristic is a bound taste. Butter can be used by itself or cooked in the preparation of a lot of dishes.

250g, 500gr or 2kg

This cheese is obtained from the processing of selected creams only, without the use of preservatives.

  • Parmigiano Reggiano

    Parmigiano Reggiano

    Still today, as in the past, the production of Parmigiano Reggiano requires experience, care and passion. It is more than 8 centuries that Parmigiano Reggiano is produced by dairymen following the same production steps.
  • Grana Padano

    Grana Padano

    Tastes and scents are very similar one wheel to the other, strictly connected with the cheese aging: softer and sweeter if the cheeses is between 10 and 19 months old, more spicy and straw in scent as the cheese becomes older.