Production techniques

Made exclusively from fresh cow's milk harvested in the area of production. Collected from two different daily milkings, with successive skimming of the evening milk, this milk is transformed into cheese using mild techniques that do not disrupt the original microbial flora and bacteria. To guide the fermentation a low-acidity starter bacteria is used, which is obtained through the fermentation of milk after low-heat pasteurization (heated milk).
Ageing ranges from two months (Fresco) to 1 year and beyond (Vecchio).