Near the temples of Paestum and the sea, the tradition of Campana buffalo mozzarella has continued for over a century. From the farms in the fertile Sele Plain comes good, genuine, protein-rich milk that the company's dairy turns into mozzarella with a fresh scent of lactic ferments and perfect shapes, and into soft or semi-hard cheeses with bloomy and washed rinds.

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Making its first appearance at Taste, this aged cheese with a black rind originates from the great Lodi dairy tradition dating back to the Middle Ages. It is produced by a single ancient dairy over 100 years old, located in the Adda Sud Park protected reserve. It is the highest expression of DOP Grana Padano above the Po River border. The milk used for this excellence is milked daily directly from the nearest barn, less than an hour from the dairy. The selection of lactic ferments gives the product a unique, unmistakable taste, an intense aroma, and a full flavor that is neither spicy nor too salty.

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A historic artisanal dairy produces traditional Tuscan pecorinos and more between the Maremma and Monte Amiata, in prime cheese-making territory. From Marzolino to the Founder's Reserve, Cacio di Caterina to Grotta and Cacio di Venere, a truffle pecorino made with high-quality milk and Tuscan white truffle. Then, Pecorino Toscano DOP, Fiorin Blu (a blue cheese made with sheep's milk), ricottas, aged cheeses, and "flavored" cheeses.

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Producer, distributor of rare and high-quality cheese creations, and now primarily a refiner based in Umbria. Starting from high-quality base cheeses, the company manages their maturation, enriches them, transforms them, and enhances them with other ingredients. Flowers, wild herbs from the Gran Sasso, citrus fruits, dried fruits, essences, great distillates, and fine cocoa all create high-quality aged and blue cheeses.

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In Verbania, this is not just a simple shop but a reference name for the attention to quality and innovation rather than the brand or trends with which the owner, Eros, presents the fruit of his research. Here, the best local and national cheese production brands are concentrated. Recently, a maturation cellar and a tasting space for the best products have been added to the retail outlet.

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In Arona, a small town in Piedmont on the shores of Lake Maggiore, rests the golden treasure of Luigi Guffanti 1876, a company that for over five generations has carried on a now rare craft, that of cheese aging. Every day, a team of experts dedicates itself to the research and subsequent selection of Italian and international cheese excellences, a selection comprising more than 250 references, starting from fresh cheeses to medium-aged and finally to cheeses over 10 years old.

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