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This cheese undergoes extensive care and ideal conditions in the cellar, where it develops the full potential of raw milk, resulting in a balanced array of nuances and aromas over time.
The aging process, entirely artisanal, requires continuous monitoring and exclusive attention for each cheese. They are hand-turned every few days to achieve natural, mold-covered rinds with native strains that impart the cheese's distinctive appearance and aroma.
They do not contain paraffin or fungicides, only the flora that naturally grows on the surface.
