The milk processing keeps being deeply artisanal. It still takes place in “Caldaiette”, 600 liters capacity traditional tanks, which ‘force’ us to set up the next steps only by hand, making our production process totally hand made.
The production cycle of Gorgonzola is completed in the aging cells where the temperature is regulated to allow the right time of ripening. At this stage the cheese can not be put under stress and lies for days lies on wood benches at set moisture and temperature. The microorganisms in the cheese give Gorgonzola its unique taste and flavour. Over this period of time, the hand made process gets enhanced, and this is what makes the difference.