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based on Italian attitudes towards food and tradition, that it will continue being done by hand for another hundred years. I'm unfamiliar with the regs on this
by dfxm12 2y ago
based on Italian attitudes towards food and tradition, that it will continue being done by hand for another hundred years.
I'm unfamiliar with the regs on this, but can the duties of the battitore be written into the standard for the cheese?
- riffraff 2y agoAFAIK the battitori are employed directly from the Consorzio, the trade association which owns the brand. So what's written in the _disciplinare_ is the expectation that the wheel is flawless and that the experts will validate it at certain times. The details of how the validation is performed is vague, it mentions using the hammer but doesn't specify stuff like "it sounds X".