Surely the ageing process is where expertise and knowledge about a product reach its peak.
It is not enough to know about the method but it is essential to follow the life of different products and, on the basis of how they change, find ways to get the best results at the end of the maturation process. Taleggio, Quartirolo Lombardo, Salva Cremasco and Gorgonzola are the results of different methods of producing cheese. The ageing follows a complete production chain concept starting from the making of the fresh product to its packaging. For all this cheeses are crucial the stages of production and maturation, which will lead to the inner appearance and texture of the cheeses. Another important aspect is in the modern cold cells, with forced air cooling, which are essential for a better distribution of the cold and produce an aging process which is slow but consistent. Only passion and skill, consistency and method allow us today to distinguish ourselves on the market today. We are proud to have some of the most sought after and award-winning products in the world thanks to a sagacious ageing process which manages to pass on to our cheeses characteristic traits.
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