Area 8
Experimental and Regional Dairy Cacioteca
Experimental Valorisation of Production Systems and Dairy Products
The historical Sicilian cheeses represent a real pride of the research that CoRFiLaC has carried out since ten years and more. These dying and not very well-known cheeses, thanks to the studies and experimentation, nowadays are very known in all over the world.
Today CoRFiLaC includes an experimental dairy and an aging centre on where, expert cheese makers, who studied at the Cornell University and visited many sicilian farms, are able to respect the tradition and to guarantee the reproducibility and the historical continuity of the most important historical cheeses. The research is conducted using traditional systems along with the historic wooden and copper tools; the cheese maker is the absolute actor of the system and he dominates the bio-diversity factors in order to shape and produce unique cheeses, that are of excellent quality and that can be named "Author's Cheeses"..
Traditional technologies are studied step by step, in collaboration with the Milk Laboratory, in order to verify the effects on the final quality of the product.
The objective is of identifying a series of tests that contribute to keeping under control the technological parameters in order to reduce the risks of defects.
Such simple operation is easily reproducible in the farms. CoRFiLaC, besides, has created La Scuola Permanente per Casari e Stagionatori, for the young people, also graduated, that desire to know a world rich of opportunities.
www.corfilac.it
