Maturation Final result obtained after different chemical and physical phenomena that affect the curd and determine the aroma and taste of the cheese and the external and internal (texture) appearance of the cheese. The temperature and humidity of the premises in which the cheeses are left to mature is fundamentally important for the purposes of maturation. Maturing The final phase of cheese manufacturing that determines its definitive characteristics and conditions. It is carried out in special places (cellars, caves, etc) or in cells with controlled temperatures. Milk In its simple meaning the word ‘milk’ refers only to cow’s milk. This is a complete product obtained from the full and continuous milking of a healthy, well-nourished and unstressed cow. The milk must be carefully and hygienically collected and must not contain colostrum. Milk ferments Microorganisms that encourage the acidification and the maturation of the milk and the curd. They intervene in the fermentation of lactose and other fundamental components of the milk and define the organoleptic qualities of the cheeses. Milking May be manual or by machine. Operation by which all the milk is made to emerge from the animal’s mammary glands. Mountain pasture Mountain area that is used in the summer months as a pasture for dairy herds. It is rich in fodder that gives the milk special qualities.