This cheese, 2005 prize-winner at the IV Mountain Cheese Olympics, undergoes an unusual refinement process. During June and July, when black cherries are harvested in the Valpolicella region, the forms are carefully cleaned then immersed in a mixture obtained from the maceration of the cherries. The forms are left to rest for a period of time that varies according to the weight and, once removed from the vats, they are dried and maturation begins, which can last for up to eight months.
