cheesemaker – Gourm.itpedia

Casaro (Cheesemaker)

Gabriel Scoletta, a cheesemaker from Bern, Switzerland, who attended cheese-making school, tells us today about the differences and similarities in cheese production.
Crosta Lavata (Washed Rind)

Crosta lavata (Italian for washed rind) is a technique used in the production of dairy products that are regularly treated with a solution of water and salt on their outer surface. This practice promotes the development of a thin, slightly sticky film formed by a specific salt-tolerant bacterial flora.
Massese

Massese is an italian sheep breed originating from the province of Massa-Carrara in Tuscany. They are known for their adaptability to mountainous environments and their production of rich milk
Prati Stabili (Stable Meadows)

Prati stabili (italian for stable meadows) is the action or process of moving people or things from one place to another. It can be understood as the transfer of goods, passengers, or information from one point to another.
Casaro (Cheesemaker)

Angelo Capitani, retired cheesemaker for Latteria Sociale Gonfo, tells us how the job of master cheesemaker of Parmigiano Reggiano has transformed over the years. Many things have changed from his apprenticeship to retirement, from the tools used to the volumes produced, but identical has always remained the passion for his work.
Casaro (Cheesemaker)

Giovanni Cirillo of La Marchesa illustrates the importance of the figure of the cheesemaker in the production of Mozzarella di Bufala: all of La Marchesa’s master cheesemakers have been trained in-house, thanks to the company’s long historical experience.
Sotcaldera (Cheesemaker apprentice)

Sòtcaldera is, in the dialect of Emilia and Lombardy, the cheesemaker apprentice. Literally meaning ‘standing under the cauldron’, because before the advent of gas heating, the apprentice was responsible for lighting the fire under the cauldron.
Casaro (Cheesemaker)

Cristian Arati, cheesemaker at the Caseificio Agricolo Milanello, talks about the fundamental role of the cheesemaker in the production of Parmigiano Reggiano. To do this job requires not only technical expertise and passion, but also managerial skills and diplomacy.
Casaro (Cheesemaker)

Miguel Pavesi, production manager for Gorgonzola cheese at Arrigoni Battista, explains the journey of training and personal growth that led him to become a casaro, a job that requires sacrifice and great passion. The result of this daily dedication can be tasted in every bite of Gorgonzola Arrigoni Battista, try it to believe it.