The Caseificio Artigianale Picenum in San Ginesio (Le Marche province of Macerata) produces artisan cheese using the traditional craftsmanship and skilled cheesemakers. As a result the cheeses are more complex in taste and variety.
Part of the artisan cheese making process is aging and ripening of the cheeses to develop flavor and textural characteristics.
The processing is done in a modern factory after careful review of the milk produced by herds of trusted shepherds. The coagulation uses rennet kid and / or lamb.
The "break" of the curd is done by hand and then with a "Lira" until large lumps, then the mass is poured into perforated molds that hold the caseous portion. From the filtrated serum it will be produced the famous sheep ricotta.
The obtained cheese is put in a hot chamber to "simmer" turned over and over again manually, follows the manual dry salting and from the following day starts the ageing.