Milk is brought in every evening and left to rest until morning in large vats. When the whole milk from the morning milking arrives, it along with milk that was skimmed from the night before is poured into the typical bell-shaped copper cauldrons. Calf rennet and fermented whey, rich in natural lactic ferments obtained from the processing of the day before, are added. After about 50 minutes, the ball of cheese is dug out from the milk and left to dry. Once the characteristic wheel shape is formed, it gets inspected, stamped and placed in a warehouse for aging.

A visit to a cheese factory can be included as part of our vacation.  You'll be able to taste the difference between 12 month old and 60 month old cheese.  And you'll learn a few great recipes to take advantage of this gastronomy.