The aging of the cheese
The aging is not intended to be the pure aging of the cheese, but its maturation under controlled conditions of temperature, humidity and time, during which the cheese reaches the texture, flavour and aroma desired
The ripening process moves onto the cheese at the end of the process of cheese, that is the end of the purge and salting operations.

The most widespread practice is to make them mature for a period ranging from several weeks to one or even two years.
This practice stems from practical needs: the milk tends to have a seasonal production peaks with qualitative and quantitative in the spring, with its preservation as a cheese you can distribute the consumption throughout the year.

During the curing process the forms are turned over regularly to prevent swelling in the external face.
To prevent the proliferation instead of mold, the attack of pests such as mites, the cracking and the formation of cracks, the cheeses are treated with oil to surface seeds.

During aging the dough loses part of its free water content (the so-called drop weight), is compact, undergoes processing of fats and proteins and sugars ferment residues. It is so that the cheese takes its characteristic flavour.

The curd seasoned also changes colour, from white to pale yellow, more or less intense. Any processing of milk is different because it changes with the season, the atmospheric pressure and a host of other variables that change, in short:

making cheese in a craft and an art that is acquired with years of experience.