Man has always drunk milk from the domestic animals he has reared. But this nutritious food can only be conserved for a few days at the most. Cheese was born from the necessity to make reserves of food, to get through winter or to avoid a shortage of food.
Unlike milk, cheese can be conserved, stocked and transported.
The basic principles of fabrication of cheese are always the same, but men have invented many varieties, modifying the textures, tastes and flavours.
The nature of the pasture depends on the climatic and geological factors, influencing the aroma of the milk and therefore the cheeses. The more the food that the animal eats that comes from the pasture of its environment, the more the cheese is authentic and aromatic .