THE SECRET OF TIME
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.