Fresh cheeses represent the most common type of dairy product in Apulia. They are characterized by a limited fat content when compared to aged cheeses and other types of dairy products and by a delicate and milky taste.
Once they have been produced, aged cheeses are placed in spaces where temperature is constantly monitored, during a period of time which varies from 20 days to several months. In this way cheeses ripen. This drying and ripening system gives cheeses typical organoleptic characteristics which differentiate these cheeses when compared to other dairy products.
Our smoking system is completely natural, without liquids or chemical elements. It implies the adoption of special ovens with wooden shavings which give smoked cheeses a typical taste and a pleasant slight aroma.