Agrì di Valtorta ---

Agrì is a small, fresh cow's milk cheese with a pleasantly tangy flavor. Today in the Valtorta valley there are still 12 small producers—each owning 10 or 12 cows—who supply raw milk to the small cooperative in the village, the only production facility. On the first day of processing, the milk is coagulated with a small amount of whey (from the previous day) and a small amount of rennet and left to rest. On the second day, the curds are placed in linen cloths that are hung to allow the whey to drain. On the third day it is placed in molds for 24 hours and finally kneaded with salt and formed into small cylinders. It is quite labor-intensive when you consider that it then needs at least 8 days of aging.