Agrì di Valtorta is a small-size, fresh and pleasantly sour cow’s milk cheese. In the Valtorta valley, all of 12 farmers – owning 10-12 cows each – deliver fresh milk to the small local cooperative, which is the only place where the cheese can be produced. On day one, the milk is coagulated using a small amount of the whey from the previous day and a bit of rennet, then it rests. On the second day, the curd is placed in linen sheets which are left hanging in order to drain the whey. On the third day, it is put into molds for 24 hours. Finally, salt is added and the curd is shaped into small cylinders. This is a lot of work, especially when you think that the seasoning process then requires another 8 days.