Happy Cows 。Monte Veronese Cheese

中文版
Per Italiano

I think positive energy can be transmitted not only from person to person, but also from cow to me. When I saw the cows lying on the pasture having sunbath, I felt the world is just so nice. This time, we did not go far, we went to Monti Lessini (about one and half hour's drive) to find the last Malga (sherperd hut) that still produce the whole pasture milk Monte Veronese cheese (it is a Slow Food presidium). Over 1200m, the vegetation becomes increasingly sparse and gives way to endless meadows decorated with cows. Yes! My mother-in-law said, 'The cow in the pasture is the most beautiful animal, and they decorate the environment!' We went higher and higher, until 1600m altitude. Here, except for cows, pastures and mountain top covered with snow in the distance, there is not even a soul. In front of us there is Malga Lessinia. The cheesemaker has come to greet us. Although I like to eat, maybe I like to sleep more. We got to the hut, which was already half past eleven. When the cheesemaker saw us coming, he told us with a witty face that fortunately we are not farmers, otherwise we all die of hunger! To me, this way of death is perhaps the most terrible. Passing through the wooden door, we were inside the hut. There wasn't a strong scent of milk that I imagined, instead the air was cool. Five cheese wheels are placed in front of the window. They are the famous Monte Veronese. The production technique of Monte Veronese is similar to that of Parmigiano Reggiano. The difference lies in the breaking of the curd, the Parmigiano Reggiano curd is broken into very fine pieces, like a grain of rice, while that of the Monte Veronese is a bit bigger, that is why the Parmesan cheese is harder. On the other hand, the Monte Veronese that made here in the Malga use whole milk while for Parmigiano partially skimmed milk is used
We came all the way here is just for the milk they use here. This hut is the last one that still uses raw whole cow's milk to produce the Monte Veronese. Seeing the happy cows out there, swallowing down a piece of Monte Veronese cheese, there is no words can explain the feeling. We brought a whole wheel of cheese back to our restaurant, almost 8kg of cheese. 

Well, I will say it is more for our taste buds that for the sake of work/restaurant