Each cheese has its own character.

My role is to go out and research traditional products that are tied to a territory and have a strong personality. In the case of cheese, as well as selecting the best producers, I spend time in perfecting their products. In other words? Together we develop pathways to obtain a higher quality, or simply different characteristics in the cheese. With small producers it happens that they don’t have the space or resources to do this work.

Behind the Scenes and Secrets

It often happens that we will mature the cheese directly in our premises, other times we take it to a special “nurse” company, a specialized company that supports the process with proper techniques, space and microclimate. And the flavor changes. Cheese from the same production batch assumes a completely different flavor, depending on if it was aged in a cave, in a cellar or rather under the vinasse (residue) of vin santo or wrapped in olive leaves. These transitions are necessary to obtain an excellent finished product. The real ones, obviously, not the chemical solutions that are used by those who by profession inebriate the cheese.

22 e 23 ottobre 2023


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