Maths paths in the kitchen

 

The land of cheese

Last 24th February we went to visit latteria turnaria, in Brazzacco, one of the few remaining dairy cooperatives in Friuli. Cheese here is made just like in old times!

Traditional methods are used to make cheese out of Italian Red Pied cattle milk. This particular breed has been raised in the region for centuries now and mainly under home brew feeding: hays from permanent pasture and alfalfa, maize and barley meals. No silo-stored products are contemplated in their feeding programme.

Numbers: 2.000 litres of processed milk per day

                   10 Kg. of butter

                   200 Kg. of cheese

                   2 / 6/ 8 months of ripening

The cheese making process takes place in copper cauldrons…