In Valsassina, cheese production is widespread. This is favored by the presence of the Pioverna river, which creates moisture favorable for this sector.
In Valsassina, Carozzi is one of the most important companies that has been producing cheese for more than 50 years .
It is divided into different sections, each of which has specific tasks.
The first section that is located first is the ageing department .
There, the cheeses are washed and placed in refrigerated cells.
The cheese is washed with a solution of water and salt to remove bad muold. Once the crust is washed, it becomes edible. However, not all cheese have edible crust.
Once washed, the cheese follows a longer process in the refrigerated cells: the ageing.
The refrigerated cells work just like a normal fridge but they have an additional function that of being able to regulate moisture specifically (moisture in cells: 95%). In the cells, the cheese is placed on wooden shelves. However, cheese cannot touch the wood since this material cannot be washed and sanitized every time indeed some cheese, whose crust is not legally edible, can be placed on wooden shelves.
Often, the production process requires an acceleration in time, and to cope with this need, the cheese is placed outside the refrigerated cells.
Many types of cheese are produced at Carozzi. Here are some examples: goat tome, Capricciolo of Valsassina, Salva Cremasco (made from the milk of the last milk production, hence in smaller quantities), Valtund (val = valley, tund = round) born thousands of years ago by mixing hot and cold curd. Then, there is the Montanara, the ricotta, the gorgonzola (sweet or spicy), and finally, the Zola cream. The latter is made with very large curd so during the ageing it reaches more moisture. The larger the curd, the softer the cheese will be, while the tighter the curd, the harder the cheese will be. Parmigiano has the tightest curd.
A curiosity about cheese concerns ricotta. This is made with whey and not with milk. For this reason, it is considered a dairy product and not a cheese.
The cheese production process concludes in the packaging department.
In conclusion, Carozzi has been an essential company for the development of this food sector