Ageing

Once the maturing period is completed, only a small proportion of the tomas continues the evolution process which allows it to further define its organoleptic characteristics.
The tomas chosen are transferred to the ageing cellars where they stay for 50 to 70 days. Here the temperature (10-12°c) and humidity (70-75%) create the ideal environment for mites to develop which, with their activity on the surface of the cheese, will determine the enhancement of the taste and aroma of the cheese.

The dairy tradition since 1947