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Sottofieno
A term primarily used in cheesemaking, referring to a cheese that has been aged or matured while being wrapped or buried in hay. This traditional process imparts distinct natural aromas and flavors to the cheese, often described as reminiscent of fresh hay or pasture. It is commonly associated with certain types of Italian Pecorino.
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Latte e Fieno
EU-certified designation for milk produced according to traditional farming practices, primarily concerning the feeding of dairy cows.
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Robotic Milking
A system used in dairy farming where dairy cows are milked automatically by a robotic unit without requiring direct human intervention for the attachment of milking equipment. The system typically identifies individual cows, prepares the udder, attaches milking cups, records milk yield, and often provides data on cow health, allowing for more frequent and voluntary…
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Beeswax (cera d’api)
A natural wax produced by bees, characterized by its sweet scent and soft texture. In the context of food, it is used as a protective coating for cheese, retaining moisture, ensuring even ripening, and preserving quality
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Produzione
Parmigiano Reggiano PDO is a long-aged Italian cheese, produced exclusively in a designated area including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna
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Abbinamento
Pairing is the art of harmonizing foods and beverages to enhance their flavors and create a cohesive gastronomic experience. During festive occasions, it elevates the joy of conviviality, turning tables into celebrations of taste
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Ubriaco (drunken)
The alcohol used can range from wine and beer to spirits like brandy or whiskey. The resulting cheeses may have a slightly boozy aroma and a rich, robust flavor. Drunk cheeses are popular in many regions around the world and are often enjoyed as a gourmet delicacy. Drunken cheeses like Formajo Ciok of Latteria Perenzin,…
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Crosta Lavata(Washed Rind)
The Gourm.itpedia word of the day is “Washed Rind” Washed Rind /wɒʃt raɪnd/ The “Crosta lavata” process is a technique used in cheese production that involves washing the cheese rind with a saline solution during the maturation phase. Alberto Stanghellini, department manager and cheesemaker at Arrigoni Battista, tells us how this maturation process contributes to…
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Fermento
Ferments in cheeses play a crucial role in the production process, influencing taste, aroma, and texture.
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Impianto (Plant)
A complex of machinery, equipment and facilities organised to carry out specific production or manufacturing operations in an industrial context.
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