Maturing our cheese is like creating art: we want each cheese to become a masterpiece of taste.
The Caseificio Di Nucci gives great importance to the maturing process. In particular, the Caciocavallo di Agnone, Mature Caciotta and Ricotta salata are the final result of a slow and devoted process.
After stretching and shaping the curd, once the cheese has been cooled down and put in a salt solution, the winds of Alto Molise dry it and make it ready for the last step: maturing. The fermentation caused by the whey starter at the beginning of the process lasts until the maturing phase. Proteins, fats and mineral salts into cheese are subject to a chemical and physical change that contributes to the creation of new flavors. The walls of our cellar are made of rapillo stone, a tuff typical of Alto Molise. Constant temperature and humidity create the perfect conditions for mold to grow. Mold is essential for maturing: it contributes to the creation of aromas that make the taste of cheese unforgettable.
After stretching and shaping the curd, once the cheese has been cooled down and put in a salt solution, the winds of Alto Molise dry it and make it ready for the last step: maturing. The fermentation caused by the whey starter at the beginning of the process lasts until the maturing phase. Proteins, fats and mineral salts into cheese are subject to a chemical and physical change that contributes to the creation of new flavors. The walls of our cellar are made of rapillo stone, a tuff typical of Alto Molise. Constant temperature and humidity create the perfect conditions for mold to grow. Mold is essential for maturing: it contributes to the creation of aromas that make the taste of cheese unforgettable.
