In the Italy of excellence, dairy production stands out with a wide range of cheeses with unique organoleptic qualities and characteristic flavors. Provolone, Caciocavallo, Caciotta, Italico, Toma … and the list goes on, almost indefinitely, are the extremely popular semi-hard cheeses. They owe their texture and flavor to a maturation phase, which can last up to six months. They have greater consistency than soft cheeses and a more pronounced flavor. The moisture content is between 35% and 45%


provolone tomato
Provolone cheese is one of these products that you should make a hole in your table. Provolone cheese is a well-known Italian cheese from the south of the country, although its production is concentrated in the north of Italy in the regions of Piedmont, Lombardy and Veneto. It is a cheese made with whole cow’s milk, with a soft rind and semi-hard paste, with a different flavor depending on whether it is sweet or spicy Provolone cheese. Some varieties can even be smoked. The shapes and sizes in which Provolone can be found are also varied: from its traditional cylindrical shape, to the shape of a pear..

How to pair with other food? The most popular – and easiest at the same time – combination of provolone cheese is accompanied by tomato, basil and oregano.

Season the tomato to taste and place it cut into slices at the base of the casserole, sprinkle oregano to taste and place the provolone cheese on top. On the cheese and on the sides, distribute the diced tomato and add a little more oregano and basil. A dish as simple as it is delicious.


la bombetta plugiese

Caciocavallo is a cheese with a compact and shiny rind, straw yellow or almost golden in color. It is classified between cooked and semi-hard stretched curd cheeses and has flat rectangular faces that have sides that vary from 30 to 45 cm. It can be enjoyed alone or as a special ingredient in first and second courses.

How to pair with other food? It can be enjoyed alone or as a special ingredient in first and second local courses like “La Bombetta Pugliese” : a stuffed meat roll with the melted cheese and bacon. This recipe foresees a few ingredients and its preparation is very quick and simple.


italico appetizers

Of Lombard ancient origin, Italico cheese is present on Italian and international tables as a food in its own right or as an ingredient that makes many recipes rich and tasty. In the right proportions, Italico cheese is also excellent in low-calorie diets and for those who need to control the glycemic index.

How to pair with other food?Thanks to its delicate and sweet taste, Italico goes very well with fresh and dry fruit. Italico is also a versatile and tasty ingredient for the preparation of delicious family recipes for children’s parties, appetizers and special occasions


caciotta salad

The term ‘caciotta’ describes a wide range of cheeses made with similar techniques from whole cow, sheep, goat or mixed milk, pasteurized or thermoset: they are characterized by a smooth texture, a thin rind and a maturation that can range from 10-15 days for fresh ones up to 2 months for seasoned ones. The sweet caciotta is coagulated with veal rennet and the addition of lactic ferments: once the clot has broken, the curd is placed in perforated molds covered with foils so as not to disperse the heat and is immersed in brine for a time that varies according to weight.

How to pair with other food? Caciotta combines well with cold cuts, sweet fruits and mixed in salads. It goes well with young, medium-bodied white wines.


toma appetizers

The origins of the Piemontese Toma date back to Roman times, but only in documents from the 11th century are there citations that identify it with precision. The flavor of Whole Milk Toma is sweet and becomes more intense and fragrant with increasing seasoning. Toma, in addition to table cheese, can be used as an ingredient for the preparation of first courses or as a filling for cakes, sometimes paired with red wines such as Dolcetto and Barbera.

How to pair with other food?Toma cheese also goes well with peaches, honey, fruit compotes, fig jam, toasted walnuts, balsamic syrup, and vegetable stir-fries.