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Also called Cured cheeses (the Curados), their name refers to the time they remain resting, under controlled temperature and moisture.
The maturation process passes through different periods; in each one, the temperature changes, so that the maturation process may evolve. Maturation time and type of lactic yeast determine the difference from one cheese to another. Cheeses like Gruyère and Half Matured (the Meia Cura), for example, require three different maturation phases.
You will know more about Val Di Fiemme’s matured cheeses clicking on the above links. Click on the cheeses and know their characteristics.