Having carefully selected the cheese at source at around 12 months, we then take care of it in our maturing rooms in Bra, paying close attention to the changing seasons and responding to the different conditions and challenges they bring.

The time and attention we lend to the care of these cheeses, and the close monitoring of the temperature and humidity of their environs, guarantee the unique nature of our product.

After a minimum of 24 months, our cheeses are ready to sell.