The “Crosta lavata” process is a technique used in cheese production that involves washing the cheese rind with a saline solution during the maturation phase.
italian pronunciation:
/ˈkrɔsta laˈvaːta/
Alberto Stanghellini, department manager and cheesemaker at Arrigoni Battista , tells us how this maturation process contributes to developing specific characteristics in the cheese, including intense aromas and an often orange or pink-colored rind.
Regular washing promotes the growth of specific bacteria that can influence the flavor and texture of cheeses, such as Taleggio.
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