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The cheese (la forma) is placed on wood racks to age (stagionare). Rock salt is sprinkled on top of the cheese and will seep in over a matter of weeks to dramatically influence the cheese's flavor. Since the farm makes a very limited amount of cheese each day (less than 8 rounds), most of it is pre-ordered. You can actually see the names of individual clients written beside each round. A final note: bacteria and molds play an important part in cheesemaking; it's not unusual to see cheese completely covered in green mold after a few months. This will be scrubbed off prior to sale.