The ripening of cheese is a fundamental process that has the purpose of creating the consistency and appearance required, and at the same time highlighting particular flavours and aromas through a complex and laborious chemo-enzymatic process.
The maturation of the cheese is the result of complex phenomena that begin when the milk is in the boiler and continue in subsequent phases: coagulation, cutting of the curd, transfer into moulds, heating, salting and finally the ageing. The environment of the ageing process has been created to ensure low temperature and humidity control in order to encourage the activity and microbial enzyme that transforms the structural elements of calcium. The maturation and ageing will in fact change the composition, favouring the fermentation of sugars and triggering the breakdown of fats and proteins. These phenomena change the smell, taste, texture, digestibility, external appearance and interior of the cheese.
After “dry” salting, the maturing cheeses are placed on wooden shelves made from red larch, a natural material that guarantees perfect breathability and helps to refine the aromas and taste. In short, the seasoning provides an important role in making even the most extraordinary of our products.