Matured in stages
In the early stage of maturation the Sorescia wheels hang in jute stockings from the cellar ceiling. This way they benefit from 360° of alpine air mixed with the humidity emanating from the natural rocky cave. The best ones are chosen to further mature in an old fort, before they come into our cellars for the final ripening process.
Sorescia, like Piora, matures covered in brownish-grey mildew. This mould fungus is important for the complexity of the taste, as it lets the soft, creamy paste develop in peace. It has won Silver at the Global Cheese Awards 2017 and Bronze at the World Cheese Awards 2017.