A sacred process of maturation…

Under carefully controlled conditions of temperature and humidity, a multitude of desirable bacteria, yeasts, and molds awaken, grow, and lend their own touch to the flavor, aroma, and texture of cheeses.

The transformation of milk into cheese with specific organoleptic characteristics is indeed a natural process. However, the character each type of cheese develops depends on various factors, including the type and composition of the milk, its heat treatment, the cultures used, the type and composition of the rennet, the salting method, as well as the temperature, humidity, and duration of maturation.

Thus, cheeses emerge that are mild or piquant, smooth or wild, with holes or without, with a hard or a softer surface.

The world of cheese is magical…
Nature and science together!