In the early 1900s, Lombardy’s dairies had come into a class of their own and their cheese-making process followed a strict set of rules.
A typical dairy in lower Lombardy had four areas: the milk room, the kitchen or “casone”, salting room or “castrala”, and the storeroom or “coserà”.

Milk room
This room was also called the “creaming room” because the fat was creamed from the milk here.

Kitchen and salting room
Cheese and butter were made in the kitchen, or “casone”. The salting room, also called the "salirola" or "casera del sale", was used to store the cheese while it was being salted, which at that time was carried out when the cheese was dry.


Storeroom or “coserà”
The whole cheeses were stored in the “coserà”, "casara" or "caciaia", until they were mature.