The maturation cycle

The wheels, after being left to rest, are moved into the Salting Room, where they are immerged in a solution of salt and water and stirred by hand for about 20 days, which completes the salting stage. During this period, the wheel expels most of the water, concentrating flavour and nutrients into the cheese. The salting process is followed by the 24 months maturing process, which is divided into two distinct periods: initial maturing and long-term maturing. During the initial one month maturing period, the wheels are checked and turned daily.