CACIOCAVALLO is the king of all spun curd cheeses. It is produced with whole milk from local bovines which are fed naturally. (more…)
Our company wanted to develop a product which simply reflected our brand and we decided it would be the caciocavallo Macchione. (more…)
Scamorza is a fresh spun curd cheese, produced with milk from local bovines. (more…)
This cheese is obtained from row milk.
Therefore, from a health and hygiene point of view, the quality of raw material becomes of great importance. (more…)
Pecorino cheese has ancient origins, it belongs to the secular tradition of transhumance. (more…)
Actually ricotta could not be considered a cheese because it is obtained from whey and not from milk. Its name derived from the processing method. (more…)
If caciocavallo is the king of spun curd cheeses, stracciata is the queen!
It is a fresh spun curd cheese, a string of 5-8 cm in width and 2-3 cm in thickness folded or twisted. (more…)
The cheese dough is cut in little pieces, it is the quintessence of real Mozzarella-cheese.
Perhaps this is the most ancient “vacuum-packed” cheese. It comes from the necessity to conserve the butter when there were no refrigerators.
The union of Butter and Caciocavallo-Dough makes this product unique.
Recent gastronomic discovery.
The caciocavallo-dough that envelopes the soppressa (typical Italian salami) tells us about old stories and memories of Italian emigration after the second World-War (more…)
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