Cheese refiners are the
true masters of the ancient technique through which the
cheese, which is produced with raw milk and placed in baskets,
is aged and transformed after a long fermentation phase.
Like a good wine, during refinement each cheese develops its own
personality, its own uniqueness, moulded by the expert hands
of our cheese-makers who patiently accompanies it through the
different steps, treating its surface first with red vinegar, then
with oil or with salt, and periodically turning the shapes as an
oenologist does with the bottles inside the best cellars.
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