We travel the Italian countryside to find small family producers who have been making cheese the same way for generations. We bring their work to the world.
Italian cheese is inseparable from its territory. The altitude of the pasture, the microclimate of the aging cellar, the mineral composition of the local water — all leave their mark on what ends up on your plate.
At Agronova Trade, we don't just select cheeses. We select places, and the people who have learned to listen to them.
Each producer in our network has been personally visited and verified. We know their names, their families, and their story.
Three generations of a family that has never once compromised on milk quality. Their 36-month Parmigiano Reggiano is aged in a cellar built by their grandfather.
A cooperative of 18 shepherding families in the Barbagia highlands. Their sheep roam free on wild Mediterranean scrubland, producing milk of extraordinary character.
Nestled on the slopes of Vesuvius, this family farm produces the rare Provolone del Monaco using milk from their own herd of Agerolese cows — a nearly extinct breed.
Looking for a specific regional variety? We can source almost any Italian artisan cheese on request, with full traceability and certification.
Get in touchEach cheese in our portfolio has been chosen not just for its quality, but for the story it carries. Every wheel is an act of preservation — of knowledge, of biodiversity, of a way of life.
The undisputed king. Made with raw milk, rennet and salt alone, aged minimum 24 months. We offer selections at 24, 36 and 40+ months — each a distinct experience.
Whole sheep's milk from free-grazing flocks on wild Sardinian macchia. Dolce (young, creamy) and Maturo (aged, sharp). Two personalities, one extraordinary terroir.
Made exclusively from Agerolese cow milk — a nearly extinct Campanian breed. Semi-hard, stretched curd, with bold mineral intensity shaped by volcanic soils.
One of Italy's oldest soft cheeses, washed-rind and cave-aged in the valleys of Bergamo. Pungent on the nose, surprisingly gentle on the palate.
Consistently excellent and universally loved. Milder than Parmigiano but with its own distinct personality — a workhorse for chefs and a delight at the table.
From the iconic rolling hills of UNESCO-listed Val d'Orcia. Delicate and milky when young, complex and herbaceous when aged. A cheese that captures the Tuscan landscape in every bite.
We handle everything from sourcing to customs clearance. You focus on selling great Italian cheese.
Write to us with your requirements — varieties, volumes, certifications, target markets. We'll respond within 48 hours with a curated proposal and pricing.
We contact our producer network, confirm availability and carry out quality checks — cold chain integrity, packaging, certification documents. No shortcuts.
We manage all export documentation, sanitary certificates and customs formalities. Delivery to your warehouse, retail location or distribution hub — anywhere in the world.
Our best clients are long-term partners. We keep you updated on seasonal availability, new producers and special selections — and we're always reachable when you need us.
We reply within 48 hours, always in your language.
"We prefer a real conversation over filling a CRM."