The curd is then placed into moulds, after an initial manual pressing. They are then cooked once more, immersing them in the “scotta” liquid (residual whey derived from Ricotta production), at 80° C. The cheeses in moulds undergo a second and more vigorous mechanical pressing to compact the paste and extract the residual whey. A day in the hot chamber completes the production cycle. The cheeses are then bathed in brine with a 25% salt solution for 15/17 days. Known as RIGATO FRESCO, the cheese is now ready to be sold.
RIGATO VECCHIO is aged at 15° C in controlled humidity for at least 4 months and not more than 10, otherwise the cheese becomes dry and salty. Eaten as a table cheese, it can be grated and used as a condiment in baked pasta dishes.