A cheesemaker is a professional specialized in cheese production.
italian pronunciation:
/kaˈzaːro/
Gabriel Scoletta, a cheesemaker from Bern, Switzerland, who attended cheese-making school, tells us today about the differences and similarities in cheese production. Whether in Italian or Swiss production, there is still a significant amount of manual labor, unlike abroad where everything is done by machines these days.
Scoletta also shares how the work environment is friendlier here in Italy compared to abroad, where there is a bond outside of work with colleagues. Finally, according to Scoletta, Parmigiano Reggiano is the best Italian cheese.
Gourm.itpedia 