The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
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The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
Washed and brushed several times over a month, cheese develops a thin blooming dotted with blue penicillium mold.
Under the crust, the ivory chalk texture of the cheese begins to change slowly with the ripening, becoming buttery and soft.
The creamy texture, if balanced with the delicious yeast flavor provided by the zest, is one of the best kept secrets of Italy.
Specific References
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