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Gabriel Scoletta, a cheesemaker from Bern, Switzerland, who attended cheese-making school, tells us today about the differences and similarities in cheese production.
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Vincenzo Aldrovandi, cheesemaker for Latteria Sociale Gonfo, tells us about his daily work as a master cheesemaker of Parmigiano Reggiano. Without the cheesemaker, there would be no cheese: he is the conductor who transforms milk into a symphony.


