The organic Faggiola caciotta is made exclusively with high-quality organic milk and selected cultures. Its taste is the classic, unmistakable flavor of our caciottas—fresh and delicate. Perfect paired with organic honey or a craft light beer.

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The Canestrello Toscano Faggiola is a soft, white cheese made from 100% mountain milk from the Tuscan-Romagnolo Apennines. It is enriched with goat rennet, which gives it a strong flavor. It matures for one month and is named after the traditional wicker baskets used to store it.

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The Caciotta Toscana Faggiola is a cheese with a sweet and unmistakable taste, featuring a thin, straw-colored rind and a uniform white paste. It is made from 100% mountain milk from the Tuscan-Romagnolo Apennines. The aging process takes place on certified wooden boards.

The Goccia Toscana Faggiola is a cheese with a short aging process. It stands out for its sweet flavor and intense aroma, the result of careful processing that combines the delicacy of the milk with the intensity of black truffle. It is made from 100% mountain milk from the Tuscan-Romagnolo Apennines.

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he Goccia Bianca Faggiola is an elegant variation of our Tuscan caciotte. With a short aging process, it is made from 100% Italian mountain milk sourced from the pastures of the Tuscan-Romagnolo Apennines.

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The Rosso Antico Faggiola is made starting from the Faggiola caciotta, using 100% Italian mountain milk sourced from the pastures of the Tuscan-Romagnolo Apennines. Aged for a maximum of 12-15 days, it is immersed in Sangiovese Tre Monti wine for about 5 days, allowing the wine's aromas to deeply penetrate the cheese, enhancing its flavor.

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The Formaggio Reale Faggiola is made with 100% Italian mountain milk sourced from the pastures of the Tuscan-Romagnolo Apennines. It starts as a caciotta aged for 5 months, then further refined for another 3 months in the pits of Sogliano al Rubicone, an area renowned for its production of formaggio di fossa

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The Toma Toscana di Montagna Faggiola is a semi-hard cheese aged for 3 months, made with 100% Italian mountain milk sourced from the pastures of the Tuscan-Romagnolo Apennines. It is distinguished by a firm outer rind that encases a melt-in-the-mouth texture with an intense, aromatic flavor that evokes the essence of mountain pastures.

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The Montano Faggiola is a traditional cow's milk cheese made from raw milk, where the typical processing and long aging, over 3 months on wooden boards, enhance the flavors of 100% mountain milk, resulting in a savory and refined taste with a slight spicy note.

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The Formaggio Misto Faggiola is a typical Tuscan cheese with a cylindrical shape, made from cow's and sheep's milk. The blend of the two milks gives it an intense and savory flavor. After at least 30 days of aging, it has a straw-colored rind and a soft, white paste.