Le linn an earraigh–samhraidh tréimhse an eallach a choimeád ar féarach. Le linn na tréimhse seo tá an is mó a tháirgeadh , is é an táirge luachmhar go háirithe a bhuíochas leis an éagsúla féar úscraí an féarach ar a bhfuil siad beatha. Nuair a bheidh an féarach deireadh, is é an aiste bia den chuid is mó bunaithe ar farae agus plúr ó na feirme. Sadhlais eisiata ó bheathú. Is é an cruth sféaróideach, an méid de thart ar 2 Kg is coitianta suas go dtí 10 Kg. An seasoning raonta ó 45/60 lá go dtí os cionn sé mhí. Is é an greamaigh tuí buí i dath go bhfuil claonadh a accentuate le dul in aois, a bhfuil annamh poill, leis an dteagmháil leath-chrua agus go aonchineálach. Más rud é nach bhfuil seasoned tá sé boladh íogair bainne , le fad na ag dul in aois a sheasann amach leis an boladh de féar-féar. Ar an blas, go háirithe le fada ag dul in aois, go léir na saintréithe orgánaileipteacha a thagann amach: leideanna de mowed féar, searbh bláthanna, vanilla agus spíosraí agus uaireanta beagán spicy. Tar éis an chéad thriomú, is féidir a chur ar siúl i traidisiúnta úr seomraí, nach luaithe ná 45/60 lá, tá sé d ' aois i an tipiciúil "Tuff phluais" i gcás ina microclimate agus microfflora forbraíonn fabhrach leis an aibiú na caciocavallo le fada aibithe fiú suas le dhá bhliain. Sa an" nádúrtha phluais de Tuff "nó" nádúrtha phluais de tuff agus cloch "caciocavalli, ceangailte i mbeirteanna, tá crochadh ar" capall " ar an bíomaí adhmaid. An taise luainíonn idir 80 agus 90% cé go bhfuil an beagnach teocht tairiseach idir an gheimhridh agus an tsamhraidh tréimhsí, a athraíonn idir 10 agus 15 C
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