Cheese: dairy dialects
Milk and cheese
the author's journeys
Diversity due to the large number of animal breeds and local areas makes cheese a symbol of identity
It is said that Charles De Gaulle once said of France: "How can you govern a country with 300 different types of cheese?" Italy has precisely twice this number. Perhaps it is exactly this multiplicity of forms which explains some of our peculiarities. In Italy cheeses are dairy dialects and depend on the multiplicity of animal breeds, local areas, pastures and food needs which have breathed life into such diverse and unique cheese making techniques. Italian cheese variety is the mirror of Apennine and Alpine biodiversity which alone counts 30% of European plant species. Italy has specialities which exist nowhere else: pulled curd (mozzarella, fiordilatte, provola), transhumance cheeses - cheeses were once bought according to the day's milk choosing the place where the animals had pastured for specific aromas - ricotta to use up the left overs, unpasteurised milk soft cheeses and Parmesan with its thousands of years of history. Progress has meant refining production techniques with industries capable of understanding dairy dialects alongside cheese artisans on whom depend those animal husbandry micro-chains which are full blown local and rural production consortia ensuring development potential and local roots in mountain environments.
I casi aziendali che hanno ispirato i viaggi d’autore
CARENA ANGELO E FIGLI S.N.C. DI ANGELO CARENA E C.
Caseificio Comellini Roberto s.p.a.
Caseificio Di Nucci Antonio di Di Nucci Franco
CASEIFICIO SOCIALE MANCIANO
La Casearia Carpenedo s.r.l.
LA MEIRO AZ. AGRICOLA DI AMEDEO ANDREA ANGELO
Palmieri Antonio (Tenuta Vannulo)
Perenzin Latteria s.r.l.
SOCIETA' COOPERATIVA AGRICOLA UNIONE PASTORI