The calécc is accessed through a side opening, usually protected by a wooden gate to keep the animals out. Inside, the calècc is divided into two areas: one side where the farmers can sleep and one where the Storico cheese is made.
Thanks to the calécc, the farmers can stay close to the herds and can start the cheesemaking process directly onsite, right after milking. In the cheesemaking part of the calécc, next to the hearth, there is always a copper “culdera” or cauldron, as well as other equipment (buckets, rope, skimmers, garòcc [containers] for maschèrpa , Spresun). All this equipment is carried from one calécc to another throughout the pasture’s stations. To this day, equipment is still carried by hand or with the aid of animals.
A calécc is used for as long as the animals are in one station, then the herd and the farmers move to the next station. Each station is at a higher altitude than the previous until, at high summer, the highest station and the last caleécc are used.