Matured, semi – soft blue cheese
Delivered in vacuum pack
The milk supplied exclusively from the member farms of our cooperative is processed in traditional 600-kg vats.
This procedure utilizes a special type of calf rennet pa- ste and a selected blend of ferments and Penicillium spores. Particular care is taken when manually dry- salting the cheese.
The moulds and ageing boards are made entirely of wood and located in rooms where the temperature and humidity are adjusted on the basis of the ageing phase.
After the customary ageing phase, which lasts 3 months, the product is transferred to a ripening room. In this controlled atmosphere it is brought to 4-5 months of ageing for the “San Lucio classical selection” and up to 7 months for the “Reserve”.