Borgo di Valcasotto
Refining
After
the ritualistic maturation of the cheese, the best forms are transferred
to very old, small cellars, naturally humid thanks to the vicinity
of the fresh running waters of the rio Casotto, and here the further
refining process begins. This consists of a permanence in the cellars that lasts for months,
where the special microclimate favours the growth of the providential,
noble moulds, white, pink, orange or green, all precious. Fourteen
different types of wood are utilised for the planks and their varying
origins and different acidities trigger particular biochemical
processes which have a precise influence on the flavour of the cheese.
This goes to show how important the process of refinement
is in the creation of these unique cheeses, a perfect conclusion planned
and hoped for many months earlier on the alpine meadows.
»
Stagionatura
in Valcasotto
»
The
Napoleonic Mill
»
Good
Company
»
The
"Formaggeria"
»
The Restaurant
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