Cheese – from vegan alternatives to Italian parmesan
Our cheese selection combines the best of two worlds: traditional Italian cheese and innovative vegan alternatives. Gourmets and conscious eaters alike will find the right product for their kitchen.
We are particularly proud of Canevaccia Parmesan, a true classic of Italian cheesemaking. With its long maturation, intense aroma and grainy texture, it is indispensable for pasta, risotto, salads and many other dishes.
We also offer vegan cheese variants for anyone who wants to avoid animal products. Made from high-quality plant-based ingredients, they deliver full flavor and are versatile – whether for gratinating, in sandwiches or as a spicy ingredient in creative recipes.
Discover our selection of cheeses online – from traditional Parmesan from Italy to modern, plant-based alternatives.
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Blu di Bufala” is created from the harmonious combination of fresh milk and the aroma of selected cultured spores. A blue cheese made from buffalo milk with a homogeneous, firm, white paste and the green and blue veins typical of the ripening process, reminiscent of the intense hues of our natural caves. Its intense, slightly…
For the inhabitants of Castelcivita, a small village on the slopes of the Alburni, the 13th of June has always marked the transition to the “beautiful season”, which is celebrated with bonfires in honor of Saint Anthony. Casa Madaio embodies a feeling and the richness of the region, which can be seen in the lush…
This Parmesan (Parmigiano Reggiano) from Canevaccia has been matured for 24 months and impresses with its strong spiciness, crystalline texture and intense umami flavor. The long maturing process gives it nutty notes and a particularly crumbly consistency – perfect for grating, slicing or enjoying on its own. Whether on pasta, risotto, salads, carpaccio or as…
This Parmesan (Parmigiano Reggiano) from Canevaccia has been matured for 30 months and impresses with its strong spiciness, crystalline texture and intense umami flavor. The long maturing process gives it nutty notes and a particularly crumbly consistency – perfect for grating, slicing or enjoying on its own. Whether on pasta, risotto, salads, carpaccio or as…
Casa Madaio’s “Rosso” is the result of the combination of two precious ingredients: sheep’s milk and the unmistakable peppers from Senise. Casa Madaio takes care to sprinkle the fine paprika powder gently and evenly over its creamy and mild pecorino cheeses and to carefully age them for four months in Eboli and two months in…
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