|The signature dotted impressions that show authenticity.|
|Tullio shows us the large trays where the evening milk separates.|
|A modern spino in the hands of a skilled worker.|
|Milk in one of the large flat vats.|
|Six large cauldrons are filled each morning,|
365 days a year.
|Solid granules of cheese are captured in a muslin cloth.|
|Cheese molds with salt brine baths in the background.|
|Cheese wheels 20 shelves high.|
|The cheese-flipping robot at work in the background.|
|Two workers pull out the cheese granules. What remains is whey, but nothing will go to waste here. Some of the whey is|
used again the next day. The rest of it is used to make other types of cheeses and even as an ingredient in sports drinks.