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
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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
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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
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