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Surely the ageing process is where expertise and knowledge about a product reach its peak.

It is not enough to know about the method but it is essential to follow the life of different products and, on the basis of how they change, find ways to get the best results at the end of the maturation process.
Taleggio, Quartirolo Lombardo, Salva Cremasco are the results of different methods of producing cheese. As the various cheeses age their behavior determines the structure and characteristics of the product. For these cheeses, the ageing takes place in Valle Taleggio, in facilities which are completely excavated in the mountains just like the ancient and original ice houses used in the valley. The use of a natural material such as pine wood on which to stack the cheese and a cooling method that uses water which is cooled down gently and consistently from the cold ceilings are still steps that highlight the full attention Arrigoni wishes to put into this fascinating activity. The method used for Gorgonzola, whose ageing is done in the plains, is different and follows a complete production chain concept starting from the making of the fresh product to its packaging. Even for this cheese, expertise is crucial in the stages of maturation and at the time of puncturing the forms, which will lead to the inner appearance and texture of the cheese. Another important aspect is in the modern cold cells, with forced air cooling, which are essential for a better distribution of the cold and produce an aging process which is slow but consistent. Only passion and skill, consistency and method allow us today to distinguish ourselves on the market today. We are proud to have some of the most sought after and award-winning products in the world thanks to a sagacious ageing process, whether in the mountains or in the plains, which manages to pass on to our cheeses characteristic traits.Download catalogue