Maturing Period

The maturing period is a fundamental process in defining the characteristics peculiar to a cheese.
In our cellars, tomas rest on wooden boards for up to 70 days in an environment with a microclimate which is constant all year round, a temperature of 8 to 10 °c and a humidity level of 80-85%.
40,000 cheeses are regularly brushed, turned and taken care of one by one to exalt their genuineness and uniqueness.

The dairy tradition since 1947