After these 90 pound behemoths come out of their molds or "fascera" (marked with their production date and code number of the cheese house), they are set in a brine solution for at least seven days, set out to dry in the sun for another seven days, and then aged for at least two years. Certain make months are considered to yield the best wheels- after the first flush of awesome pasture in April and after the second flush in September.
Picture credits @ producer
