The idea is simple: transform a traditional cheese into an original, unique and delicious product.
How? By exploiting the Dossena mines, of course.
After careful tests on sensory properties and ripening methods, the Galleria dei Sospiri (350 m from the entrance of the mines and 100 m below ground level) proved to be the most suitable place for ripening the cheese.
Thanks to the specific environmental conditions of humidity and temperature of the mines, ripening for at least 90 days favours less water loss in the cheese and selects a surface microbial population that favours proteolysis of the paste, modifying its structure.
The cheese matured in the mine therefore has a soft structure and a unique aromatic range, particularly sought after by connoisseurs.
Thus was born the cheese called Ol Minadùr, ripened at the low temperatures and high humidity of the Miner’s Cellar.