Artisanal cheeses: an invitation to make informed choices

Here comes Assolatte's advice for A safe summer in tasting and consuming cheeses artisanal and invites you to choose with awareness and to Get informed, to enjoy Italian excellence. The Association Italian dairy industry, recalling that with "the arrival of August, millions of Italians are preparing to spend the holidays between excursions, relaxation and discovery of traditions local gastronomic restaurants with summer picnics that represent a precious opportunity to immerse yourself in nature and enjoy authentic dishes such as polenta, cured meats, game and, above all, mountain cheeses", highlights "the importance of a conscious choice when purchasing certain specialties artisanal, especially those produced with non-dairy milk pasteurized" because "these products, authentic expression of the territories and artisanal methods, can present risks microbiological if not subjected to production processes effective and validated". "Pasteurization - explains the association - represents, in this area, a crucial measure to ensure safety feed without significantly altering the characteristics nutritional and sensorial aspects of the product". "From this point of view seen scientific studies - Assolatte underlines - confirm that there are no substantial differences between raw milk and milk pasteurized, nor among the cheeses derived from them". Assolatte he also specifies "that many raw milk cheeses are absolutely safe, such as, for example, Grana Padano and Parmigiano Reggiano, "which thanks to their particular production process and long-aged products are also recommended by pediatricians."