Hello everyone, I am an agronomist and I live in Lombardy, the heart of Italian dairy production.
Every day I go to the farm to take care of the feeding of the dairy cows, I have always been fascinated by how this white nectar can magically become cheese and how the diet reflects on the dairy characteristics of the milk.
Milk is the most malleable raw material of all because by varying the type of coagulation, type of rennet, temperature, pH, aging technique, hundreds of different cheeses can be obtained!
In Italy the preparation of food is not just nutrition but over the centuries it has become a cult, the direct expression of a millenary culture
If you want to know why the milk is white, or why some milks and cheeses are white and others tend to yellow, what is the difference between mozzarella and stracchino, because some cheeses are fresh and others can be aged for several months or years then this is the channel for you.
t.me/ItalianCheeseLab
