At the end of the period of brine we proceed to the tying, a tradition with very ancient origins.
It begins with the introduction of the cheeses into the warehouse and the maturing process. For the mild variant of Provolone Valpadana the duration is never less than 10 days but can be extended up to 60/90 days. However, the seasoning is shorter than for the strong version, which can last over 12 months.
At the end of the process, the mild Provolone Valpadana will have a straw-coloured rind, hard and thin. The inside will be lighter in colour and more compact.