The road to PDO

摘要

Artisan cheese making can be an isolating business. Long hours and hard work in often beautiful but remote locations can sometimes lead to myopia about one's products. However, Jaap de Jonge of Jongia UK has grouped together cheese makers rather regularly and taken them around the continent and in the UK over the years. This time, Silvia Faccinetti of Facchinetti Imianti Caseari, assisted with translation, travel and the feeding of the diverse group of British cheese makers, who went to see first-hand the protected designation of origin cheese makers of Gorgonzola and Taleggio, as well as take a look at the salting, cutting and packaging equipment available.