The Natural caves - Introbio

In the heart of the Valsassina, where the activity of several cheese factories began, still today there is the famous and only Natural Coves.

Here the cycle of maturation of cheeses takes place, thanks to the action of a natural microflora (composed by moulds, yeasts and other organisms) developed in beyond than a century of history.

The taste of these cheeses is inimitable, because of the natural microclimate of the coves that is always maintained in the best conditions, thanks to the Soffioni, woodland airflows, that gush from particular clefts in the cliff and that guarantee, during the year, ideal and constant humidity and temperature.