Ripening

While ripening, the wheels of Gran Maddalena cheese are constantly turned half way round and brushed every fifteen days. The cheese is ready to be sold after a twelve-month ripening period.

During the ripening period, our trained and experienced staff perform the 'battitura', that is, they test and evaluate the ripeness of wheels by 'tapping' them with a small percussion hammer.

Due to the particular features of the way it is made, the Gran Maddalena cheese undergoes a ripening period of over 40 months.