Mario Belforti Sante Bertoletti
Knowing Parmigiano Cheese
Sante Bertoletti, born in 1927, recounts his experience as a assayer of Parmesan cheese.
In the interview, Mr. Bertoletti shows the tools of his trade, the hammer and needle. He shows how a professional assay parmisan cheese explaining the importance and the role of experience in learning and practice the craft.
He tells the history of cheese and its preparation, starting from the early practices in Lodi province. He explains, finally, the practice of "scraping" a cheese: a practice originally employed to "fix" a mould, which had cracked or uneven surfaces, that is presently used as a gastronomic practice of haute cousine. Video table of contents
Interview information
Country: IT
Region: Emilia-Romagna
City: Colorno
District: PR
Altitude: 29m s.l.m.
Wikipedia: http://it.wikipedia.org/wiki/Colorno
Sante Bertoletti
Year: 1927
City: San Fiorano
Profession: Other
Languages: Italiano
Document by: Michele F. Fontefrancesco
Video by: Piercarlo Grimaldi
