Smooth on the outside,
soft on the inside.Always irresistible


We started with the Paglierina, one of the most typical cheeses of Piedmont. This was the cheese every dairy farm produced here: a wide and low cheese made with cow’s milk, which was aged in the cellar on a layer of straw, paglia in Italian, from where it got its name. The white, soft and smooth rind, completely edible, elevates the flavour of this Piedmontese speciality. We also created the versions with truffle and pepper.

cheese cream

Paglierina

Tuma del fen

Cremì

Capriolo classico

Capriolo rustico

Capriolo tartufo

Caciotta Dolce Latte

Caciotta Tartufo

Caciotta peperoncino

For fresher and more delicate flavours, you’ll love them when the inside paste is still firm, enhancing the original milk flavour. If you like stronger flavours, wait for a few days, when the rind starts making little waves and the inside gets softer, acquiring refined notes and becoming so creamy that when you cut it, it oozes out. That’s the gourmet moment!

Cook it up in no time

Appetizer

Roll up some slices of ham with Caciotta Dolce Latte inside. Create some canapes with a slice of Capriolo Rustico and pear compote. Or with an anchovy on a slice of Capriolo.

Cheese board

If you want to make everyone happy, start with the most delicate flavoured cheese, Crembì, and then scale it up with Prataiola, Capriolo, Tuma del Fen, Capriolo Rustico, Capriolo with Truffle.

Gourmet

Do you want to delight your guests with stylish pairings? Try Tuma del Fen with a drop of chestnut honey. Or Prataiola au gratin with vegetables. And what about a slim slice of Capriolo with Truffle melting on a fried egg?