Arnoldi

Asiago Pressato PDO is a fresh, semi-soft cheese made from cow’s milk, aged for 20–40 days. It offers a smooth texture and delicate, slightly sweet flavor, ideal for slicing, melting, and enhancing professional culinary applications

Branzi Raw Milk is a traditional Italian cheese from the Bergamo valleys, crafted with unpasteurized cow’s milk and aged for 30–60 days. It delivers a firm yet creamy texture and a full, aromatic flavor, ideal for gourmet and professional culinary use

Due Re combines creamy Gorgonzola PDO and rich Mascarpone for a luxurious, layered cheese specialty. Its bold, tangy blue notes balance with smooth sweetness, ideal for gourmet pairings, refined appetizers, and high-end culinary creations

Fontina Valle d’Aosta PDO is a semi-soft cheese made from raw cow’s milk, aged for at least 3 months. It features a supple texture and rich, nutty flavor with herbal notes, ideal for melting, fondue, and refined culinary applications.

Formai De Mut dell’Alta Valle Brembana PDO is a traditional raw cow’s milk cheese from the Bergamo Alps, aged 45–90 days. It offers a compact texture and balanced, aromatic flavor, ideal for slicing, melting, and refined culinary applications.

Gorgonzola Dolce PDO is a soft, creamy blue cheese made from cow’s milk, aged for 50–60 days. Its delicate, sweet flavor and smooth texture make it ideal for spreading, sauces, and refined culinary applications

Gorgonzola Dolce PDO is a soft, creamy blue cheese made from cow’s milk, aged for 50–60 days. Its delicate, sweet flavor and smooth texture make it ideal for spreading, sauces, and refined culinary applications

Gorgonzola Dolce PDO, presented in 1/8 wheel format, is a soft blue-veined cheese made from cow’s milk and aged 50–60 days. Its creamy texture and sweet, delicate flavor make it ideal for cutting, portioning, and use in sauces, fillings, and gourmet applications.

Mascarpone is a rich, velvety Italian cream cheese made from fresh cream, prized for its smooth texture and delicate sweetness. Perfect for desserts, pastries, and gourmet recipes—so indulgent it can be enjoyed on its own, straight from the spoon

Montasio PDO is a traditional cow’s milk cheese from Friuli Venezia Giulia and Veneto, aged from 60 days to over 10 months. It offers a compact texture and a balanced, nutty flavor, ideal for slicing, grating, and refined culinary applications

Nostrano di Malga is a traditional raw cow’s milk cheese from alpine pastures, aged 2–6 months. It offers a firm yet creamy texture and an intense, aromatic flavor with herbal notes, ideal for gourmet dishes and professional culinary applications

Taleggio PDO is a traditional Italian washed-rind cheese made from cow’s milk, aged for 35–40 days. It features a soft, creamy texture and a tangy, fruity flavor with earthy notes, ideal for melting, sauces, and refined culinary applications

Taleggio PDO, in 230 g format, is a traditional Italian washed-rind cheese made from cow’s milk and aged 35–40 days. It offers a soft, creamy texture and tangy, fruity flavor with earthy notes, ideal for melting, sauces, and refined culinary applications.