Made by hand
Milk from the evening milking is poured into the holding basins, where separation of the cream takes place naturally overnight. This partly skimmed milk is then poured into the copper cauldrons where it is mixed with the whole milk from the morning milking.
After warming the milk in the copper cauldron, natural whey starter is added.
This whey is a culture of natural lactic ferments obtained from the cheese making process of the day before.
The natural enzyme rennet is then added which allows the milk to curdle.
The curdled milk is broken down into small granules with a huge balloon whisk called a “spino”.
This is followed by the cooking process – a very delicate phase in the cheese making. The heat is skilfully controlled by the master cheese maker to expel water from the granules. Once the heat is shut off, the granules sink to the bottom of the cauldron, forming a compact mass.
The cheese mass is lifted from the bottom of the cauldron and divided into two parts.
Each part is placed in a special mould called a “fascera” where it rests for two to three days.