The best italian cheeses>Products for export
  • Provolone e caciocavallo Boni

Provola and caciocavallo

Caciocavallo Silano DOP
in 600gr or 1,5kg wheels

The cheese Caciocavallo Silano DOP is with no doubt one of the most ancient and typical kinds of ropy paste cheese from Southern Italy; each wheel is made by hand, to give them all the typical shape. The result is a cheese with a homogeneous and compact paste, with an agreeable aromatic taste, quite delicate and with a pale-yellow colour.

Provolone dolce DOP
20kg pancettone, 5kg pancetta, 2 or 1,5kg fiaschetto, 1,5kg or 800gr boccetta, 1,2kg salamino and 200gr mezzaluna.

Provolone piccante DOP
50, 30 or 20kg pancettone, 5kg pancetta, 20kg mandarone, 10kg mandarino, 10kg gigantino and 200gr mezzaluna.

  • 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.