Salt, milk, rennet and, above all, time. The art cheese making has been practiced and refined for centuries in every nook of Italy, resulting in an astounding variety of products with deeply rooted regional flavors.
Parmigiano Reggiano and Pecorini, some of the most historical Italian cheeses, have been enthusiastically welcomed by chefs and food lovers around the world.
Pecorino Dolce is the most recent addition to the Academia Barilla portfolio. It is characterized by it's sweet, mild flavor.

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Discover:
- Tasting technique for aged cheeses
- Production for Parmigiano Reggiano: description - photo gallery