Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy)
Agriculture, Forestry and Fisheries
Volume 5, Issue 2, April 2016, Pages: 18-29
Received: Feb. 11, 2016; Accepted: Feb. 24, 2016; Published: Apr. 6, 2016
Views 3412      Downloads 73
Simona Rainis, Crita S.c.a.r.l. - Research Center for Technological Innovation in Agriculture, Via Pozzuolo, Udine, Italy
Ennio Pittino, Ersa - Regional Agency for Rural Development of Friuli Venezia Giulia, Via Del Montesanto, Gorizia, Italy
Giordano Chiopris, Ersa - Regional Agency for Rural Development of Friuli Venezia Giulia, Via Del Montesanto, Gorizia, Italy
Article Tools
Follow on us
In Friuli Venezia Giulia (Italy), traditionally transhumance and mountain grazing characterize the activity of zootechnic breeders during the summer period. In these alpine pastures (“malga”) there are typical cheesemaking huts (called “casere”) with an important activity of dairy productions that represents an important sector of the agriculture in this Region. The main products are alpine cheeses and smoked ricotta cheese, with flavors and aromas unique and inimitable, due to the old autochthonous recipes, the “art” of the cheesemakers and the environmental conditions. In the present paper, the experimental area taken into account is represented by the Friulian mountains in Italy. The trial consisted in the technical assistance related to the productive pathways of the alpine cheese and alpine ricotta cheese, performed by ERSA - the Regional Agency for Rural Development of Friuli Venezia Giulia (Italy). 800 dairy operations, 418 of mountain cheese and 382 of smoked ricotta cheese respectively, were followed in 20 productive units. Amount of milk transformed, acidities of the milk and whey, temperatures, durations of the processing and microclimatic parameters were registered. Suggestions and advices were given to the cheesemakers in order to improve the quality of the products. Analyzing the period taken into account, it can be observed that important goals along all the productive pathway were obtained. This type of experimental and technical assistance can be a good practice for all the farms in marginal areas.
Alpage, Alpine Cheese, Alpine Ricotta Cheese, Marginal Areas Development, Mountain Agriculture
To cite this article
Simona Rainis, Ennio Pittino, Giordano Chiopris, Experimental Program and Technical Assistance in Alpine Cheesemaker Huts of Friuli Venezia Giulia (Italy), Agriculture, Forestry and Fisheries. Vol. 5, No. 2, 2016, pp. 18-29. doi: 10.11648/j.aff.20160502.12
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
J. Forrest, “Alpine-cheese”, available online at: http://www.seriouseats.com/2009/02/-101.html.
C. Grasseni, “Re-inventing food: Alpine cheese in the age of global heritage”, in Anthropology of food, August 2011 (available online at: http://aof.revues.org/6819).
S. Rainis, S. R. S. Cividino, and F. Sulli, “Analysis of the criticizes for zootechnics development in a mountain area of Italy”, in Journal of Life Science, Vol. 7, No. 8, 846-855, August 2013.
FAO, “Restarting from Nature for the Agricultural Development, FAO Introduces a New model of Agricultural Development to Produce More with Less”, 2011, available on line at: http://www.fao.org/news/story/it/item/80136/icode/.
Chiorpis G., and Rainis S., “L’assistenza tecnica dell’ERSA negli alpeggi del Friuli Venezia Giulia: tredici stagioni tra sperimentazione e tradizione” in Notiziario Ersa, pp. 15-23, February 2014.
J. Meier, “What is alpine cheese” available online at: http://cheese.about.com/od/cheese_varieties/fl/What-is-Alpine-Cheese.htm, 2016.
J. Hazard, “Alpine cheeses”, available online at: http://culturecheesemag.com/cheese-iq/alpine-cheeses Style Highlight: Alpine Cheeses, 2013.
Istat. 6° censimento generale dell’agricoltura in Friuli Venezia Giulia. Dati definitivi. Regione Autonoma del Friuli Venezia Giulia, July 2013. Available online at: http://www.regione.fvg.it/rafvg/cms/RAFVG/GEN/statistica/.
O. Guneser, Y. K. Yuceer, “Characterization of aroma-active compounds, chemical and sensory properties of acid-coagulated cheese: Circassian cheese International”, in Journal of Dairy Technology, Vol. 64, Issue 4, pp. 517–525, August 2011.
V. Bottazzi, “Microbiologia e biotecnologia lattiero-casearia”. Il Sole 24 Ore Edagricole, Bologna, 1993.
O. Salvadori del Prato, “Trattato di Tecnologia Casearia”. Edagricole, Bologna, 1998.
S. Gunasekaran, and M. Mehmet Ak,” Cheese Rheology and Texture”, CrC Press, December 2002.
Chiorpis G., Pittino E., and S. Rainis, “Assistenza lattiero-casearia in malga, i nuovi orizzonti del 2014”, in Notiziario Ersa, pp. 43-49, December 2015.
J. A. Lucey, M. E. Johnson, and D.S. Horne, “Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese”, in Journal of Dairy Science, Vol. 86, Issue 9, pp. 2725–2743, September 2003.
J. B. Coulon, A. Delacroix-Buchet, B. Martin, and A. Pirisi, “Relationships between ruminant management and sensory characteristics of cheeses: a review”, in Lait, Dairy science technology, Vol.84, n° 3, pp. 221-241, May-June 2004.
B. Martin, I. Verdier-Metz, S. Buchin, C. Hurtaud, and J. -B. Coulon, “How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?”, in Animal Science, Vol. 81, Issue 02, pp 205-212, October 2005.
S. Bovolenta, “Il pascolo alpino come strumento di valorizzazione del territorio e di qualificazione dei prodotti caseari”, in Agribusiness Paesaggio & Ambiente – Vol. 4, n°3, December 2000.
S. Dovier, R. Valusso, M. Morgante, A. Sepulcri, and S. Bovolenta, "Quality differences in cheeses produced by lowland and highland units of the Alpine transhumant system”, in Ital. J. Anim. Sci. Vol.4 (Suppl. 2), January 2010.
M. Collomb, U. Butikofer, R. Siebera, B. Jeangrosb, and J.-O. Bosseta, “Correlation between fatty acids in cows’ milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder”, in International Dairy Journal, Vol. 12, pp. 661–666, December 2002.
G. Tornambè, A. Lucas, I. Verdier-Metz, S. Hulin, C. Agabriel, and B. Martin, “Effect of production systems on sensory characteristics of PDO Cantal cheese”, in Ital. J. Anim. Sci., 4 (Suppl. 2) pp. 248–250, 2005.
G. Bertoni, L. Calamari, and M. G. Maianti, “Producing specific milks for specialty cheeses”, in Proceedings of the Nutrition Society Animal Nutrition and Metabolism Group Symposium on “Quality inputs for quality foods”, Vol. 60 (2), pp. 231-46, May 2001.
C. Agabriel, B. Martin, C. Sibra, J. C. Bonnefoy, M. C. Montel, R. Didienne, and S. Hulin, “Effect of dairy production systems on the sensory characteristics of Cantal cheeses: A plant scale study”. Anim. Res., Vol. 53, pp. 221–234, January 2004.
G. Chiopris, D. Pasut, E. Pittino, and M. Sanna, “Il monitoraggio degli alpeggi per lo sviluppo dell’alpicoltura in Friuli Venezia Giulia, Linee guida per la gestione delle malghe”. Ersa Eds., 2014.
E. Franciosi, I. Carafa, T. Nardin, S. Schiavon, E. Poznanski, A. Cavazza, R. Larcher, and K. M. Tuohy, “Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses”, in BioMed Research International, Vol. 2015, 2015.
E. Schornsteiner, E. Mann, O. Bereuter, M. Wagner, and S. Schmitz-Esser, “Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds”, in International Journal of Food Microbiology Volume 180, pp. 88–97, June 2014.
L. Ponce De Leon-Gonzalez, W.L. Wendorff, B.H. Ingham, J. J. Jaeggi, and K. B. Houck, “Influence of Salting Procedure on the Composition of Muenster-Type Cheese”, in Journal of dairy science, Vol. 83, Issue 6, pp. 1396–1401, June 2000.
R. C. Lawrence, L. K. Creamer, and J. Gilles, J., “Texture development during cheese ripening”, in J. Dairy Sci. - Symposium: Cheese Ripening Technology, Vol. 70, n°8, pp. 1748–1760, August 1987.
R. A. Wilbey, J. E. Scott, and R. K. Robinson, “Cheesemaking Practice”. Springer US, 3rd ed., 1998.
E. Sorrentino, G. Tipaldi, G. Pannella, M. La Fianza, P. Succi, and P. Tremonte, “Influence of ripening conditions on Scamorza cheese quality”, in Int. J. Agric. & Biol. Eng.. Vol. 6 n°.3/71, 2013 available online at: http://www.ijabe.org.
G. Hough, M. L. Puglieso, R. Sanchez, and O. Mendes da Silva, “Sensory and Microbiological Shelf-Life of a Commercial Ricotta Cheese”, in Journal of Dairy Science, Vol. 82, Issue 3, pp. 454–459, March 1999.
S. Rainis, F. Sulli, S. R. S. Cividino, and E. Cossio, “The impact on landscape, environmental and society of new productive chains in a mountain area: strategies, analysis and possibilities of development”, in Journal of Agricultural Engineering, vol. 43, n°1:e2, May 2012.
M. Mrad, E. Sturaro, G. Cocca, and M. Ramanzin, “The alpine summer pastures in the Veneto Region: management systems”, in Proc. 18th Nat. Congr. ASPA , Palermo (Italy), Ital. J. Anim. Sci. vol. 8 (Suppl. 2), pp. 313-315, 2009, available online at: http://www.aspajournal.it/index.php/ijas/article/view/ijas.2009.s2.313/427.
S. Bovolenta, A. Romanzin, M. Corazzin, M. Spanghero, E. Aprea, F. Gasperi, and E. Piasentier, “Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures”, in J Dairy Sci., Vol. 97(12), pp. 7373-85, December 2014.
A. M. Hjalager, “Agricultural diversification into tourism: evidence of European Community development programme”, in Tourism management, Vol. 17 (2), pp. 103-111, March 1996.
M. Corti, “Le valenze turistiche ed educative del sistema delle alpi pascolive: indagine sugli eventi turistici sul tema dell’alpeggio”in Alpeggi – Quaderni Sozooalp. 1, pp. 53-89, May 2004.
L. Berozzi, and G. Panari, “Cheeses with Appellation d’Origine Controlee (AOC): factors that affect quality”, in Proceedings of the International Dairy Federation Seminar on Cheese Ripening, International Dairy journal, Vol. 3, pp. 297-312, 1993.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186