The secret to great cheese is the cow. Bertozzi cows are grass-fed; and their milk from morning and evening milking is blended in a vat, untreated and unpasteurized. 

Then the process of fermentation begins. The curdled cheese is broken down with a large whisk called aspino. The curd sinks to the bottom and is compacted, where it is separated into cheesecloths and shaped into a wheel. The entire process is completed over the course of two or three days. 

The wheels are then immersed in a salt solution for about 20 days. Then they are aged at least 12 months. At this time, an expert evaluates each wheel. If it measures up to strict Bertozzi standards, the expert brands the wheel with a seal of approval.