Asiago is considered as an excellent Italian table cheese. It has been produced for more than a millennium!

The Brunet is a creamy Italian cheese produced with goat milk.

Burrata is a unique cheese that is best eaten after the purchase.

The Fontina is used for Fonduta, a classic dishe from Aosta Valley. The people of the region add white truffles.

The Gorgonzola is appreciated when added to sauces or creams, because it enhances the taste.

The Moliterno aux truffes is a sheep milk cheese that contains black truffles: a happy combination!

Mozzarella di bufala Campana is a fresh cheese that deserves to be simply savored with oil, tomatoes and basil.

The Nocciolo is a small mouthful of pleasure.