Shape and ripening

Cows are being risen up grazing and breathing Maremma, in just 25 kilometres between countryside and the sea. And they provide you with milk for a cheese like that!
Just try it, you can even feel the grass of this land and a pinch of the salty fodder that grows in the atmosphere of the sea. Dry and crunchy. Complex but balanced. Unique.

After milking, milk is heated to 46-48 degrees and the vegetable rennet from thistles is added. It takes about 450 litres of milk for each cheese wheel. No enzymes or preservatives: Gran Maremma is 100% natural. Then, you pull that cheese wheel up with a cloth. You drain and put it in salt, and, finally, let it ripen in the warehouse. The more aged the cheese, the more intense the flavour.