Ageing is key to give the cheese a unique and rich flavour, elevating its original features. Techniques haven’t changed much from the past. In the cellars, temperature and humidity are just ideal to age cheese. On the wooden shelves, among ancient bricks, the cheese takes in history and the air of the surrounding countryside, ageing quietly. Here, time doesn’t count. After months in the castle cellars, the cheese resurfaces from a long underground journey loaded with strong aromatic notes and unrivalled fragrances and flavours.
