Philosophy
Our philosophy
over time the cheese changes its flavor, taking on unique characteristics. We continue to mature using the same methods that have been handed down to us based on 4 fundamental elements:
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ENVIRONMENT
ButtonTemperature and Humidity
Borgofranco is located in an area north of Ivrea, surrounded by morainic hills and at the entrance to the Valle d'Aosta. Its microclimate, with windy winters, not particularly stiff and with poor fog, and hot but not too humid summers, positively influences the complex and laborious chemical / enzymatic process that underlies the aging of cheese.
The human factor is important. the minimum seasoning period of our products is 60 days, during which the staff follows the maturation of the cheese shapes. Man for us is irreplaceable and dedicates to the product all the care and attention needed; constantly verifies that the maturing process takes place regularly. In this way the crust remains clean and dry, allowing a slow and constant dehydration of the dough and the release of the residual whey from the pressing.
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the wood
ButtonTemperature and Humidity
Perhaps the material may seem little noble and of little importance; not so: wood helps us in a relevant way. The board on which the cheese is placed also plays a decisive role in the processing, which is to absorb what is expelled from the cheese and therefore to avoid, with the stagnation of humidity, rotting in the crust and internal defects . The bars are changed at least once for each seasoning cycle.
Our fixed idea is that a well-defined seasoning period is essential for the regular transformation and maturation of the cheese. This period allows the creation of our particular product that could not be achieved by speeding up the process. We can rightly say that .. TEMPO works with US Aging is, in our opinion, that activity which, in its evolution, requires time, patience and special attention, in order to achieve the maximum qualitative result and to attribute to the treated products an unmistakable typicality, a result that can be appreciated in taste and smell.
