After the ageing, which must take place in the area of production, the Asiago cheese has to be judged from a sensory evaluation point of view by the expert…
Calabria has a long tradition in sheep farming and cattle breeding, from which such recognized and appreciated cheeses as Caciocavallo, Pecorino Silano, fresh Ricotta prepared with sheep’s and goat’s milk,…
Massimiliano Giansanti, owner of the Agricola Giansanti, proudly explains: «On the road leading to the hills of Traversetolo, just outside the town of Parma, close to the beneficial waters of…
At Murgie di Strongoli, Masseria de Tursi, now in its second generation, has bred sheep since the beginning of the twentieth century. It produces, according to the rules dictated by…
«From the very beginning of our history, we have tried to pay rigorous attention to our oldest dairy traditions, in order to offer products closely linked to our territory». Pierclaudio…
Piave is a cheese which with its smell, taste, and appearance reminds the traditions of the mountains of Belluno, a land in northern Veneto which borders South Tyrol. Piave cheese…
Emanuela Perenzin and Carlo Piccoli The mission of the historic dairy ‘Latteria Perenzin’ at Bagnolo San Pietro di Feletto, in the province of Treviso, consists in safeguarding the traditional knowledge…
It is an old, well-known, hard cheese. It has been present for centuries on most refined gourmets’ table. It is produced with whole sheep’s milk, in such an area rich…
120 years of work, production, maturation, selection, and marketing of dairy products typical of the land of Biella. This is the summary of the history of the Dairy ‘Pier Luigi…
Among the best-known companies of the Campania Region, there is ‘Collebianco’, one of the most authentic dairy farms in the production of the DOP Mozzarella di Bufala. Skilled hands use…
