A not accidental magic: from milk to cheese – Part 1/8
Making cheese, not an accidental magic. A cheese survey.
Throughout the world there are numerous kinds of cheese, some industrial and other handcrafted, produced from special recipes that reflect the area they come from. The territory that is not only environment and microclimate, but also its cultural meaning, composed of local traditions and customs. In Italy, making cheese is an ancient tradition and today you can find so many different kinds, some protected by designations of origin, others not, but no less prestigious and sought after.
Trado, in his journey through the flavors, has chosen and continues to choose products that meet high quality standards in terms of health, aroma and taste, but also of land conservation and craft production. Selected Masters of Taste, making cheese, use mountain milk, mainly coming from the pastures close to the places where it has processed. The high quality, cleanliness and hygiene of the milk, obtained starting from breeding following proper practices, allow to be able to produce cheese from raw milk, not processed thermally.
This is the main feature of the cheese Trado wants to offer its customers.
The milk is a living substance and the pasteurization process is used to remove microorganisms that could be potentially negative, but it does affect the positive microorganisms as well, fundamental for the aromatic evolution of the cheese and which are those that make it truly unique cheese chosen for you by Trado.