Gastronomy : cheese
25 May 2021
Each cheese is handmade, respecting the ancient processing technique and the original recipe, handed down from generation to generation. The production process starts from raw milk, which – purchased for the most part from farms within a few km – is processed in the three hours following its arrival at the dairy, brought to a temperature of 38 ° and, after the grafting of the ferments , left to rest so that they can act.