Fast Season

CHEESES AGED TO THE
RIGHT POINT

The ideal product to bring your cheeses to the right maturation.

The active control and management of humidity, temperature and ventilation parameters guarantee ideal curing conditions, respecting the different product needs.
Production is thus not put at risk by the unpredictability of the climate and can be programmed all year round in total safety.
The use of a cheese ripening cabinet, with drying, ripening, penicillium, aging programs, allows extremely precise management of each phase, which is difficult to achieve in normal maturing cells.

THE PROGRAMS THAT CAN BE SET WITH FAST SEASON

DRYING

In this phase the goal is to dry the cheese after salting, for a set period of time from the cheesemaker. It is based on three different programs and the cheesemaker can decide to use one of them or a combination, increasing the drying time until you reach the desired result.

RIPENING

These programs have the function to speed up the ripening of the cheeses, always using a temperature game which allows the proteolysis and lipolysis start reaching 19°C.

PENICILIUM

The “penicilium” phase has the precise task of giving birth to white molds that can be dosed in different ways. It is sufficient 0,2 gr per 100 liters of milk, in order to obtain a colonizing cover not excessive but visible, while it is possible to dose 1-1,5 gr per 100 liters of milk to have a complete cover of cheese.

AGING

These programs are only applicable to semi-cooked hard cheeses with minimum T2 of 45° and cooked cheeses with T2 higher than 48°.The temperature clearance allows an acceleration of the maturation process and to achieve a much more complete aromatic development than a cheese that “lives” always at the same temperature.
These kinds of aging can be completed in 8-10 weeks.