Aging process
Takgin care of the product
Aging Is the Delicate Process of Cheese Maturation.
The duration can range from months to years and takes place in environments
with constant humidity and temperature. Successful aging is the result of an environment
that has developed molds and its own microflora, which impart a unique
and inimitable flavor to the cheese.
Pecorino requires constant attention during aging. The cheese wheels must be frequently turned and rubbed with olive oil to preserve the rind and protect the cheese from mites.
"serbo" Pecorino is an example, the names the derives from "serbare" (to store)
The tradition of aging cheeses and cured meats in personal cellars is deeply rooted in history. Aging was a necessity to preserve the supplies produced only during a specific time of the year.
Forme d’Arte has its own dedicated aging room, where it cares for and inspects its cheeses daily.
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