Agrì is a small, fresh and pleasantly acidic cow’s milk cheese.
Today in the valley of Valtorta there are still 12 small farmers-each of whom owns 10, 12 cows-who deliver raw milk to the small village cooperative, the only production workshop.
On the first day of processing, the milk is coagulated with little agar (the previous day’s whey) and little rennet and allowed to rest.
On the second day the curd is placed in linen cloths, which are left hanging to allow the whey to drain off.
On the third day you put it in fascere for 24 hours and finally knead it with salt and form it into small cylinders.
So much work when you consider that you then have to wait at least 8 days for ripening