Ep 4. The Pecorino Cheese Maker

The Artisans of Italy is an engaging television series that showcases Italy's rich cultural heritage and artisanal traditions. The show takes viewers on a journey across the country, exploring the stories and techniques behind some of the most iconic Italian products.

In season 1 episode 4, we meet the skilled pecorino cheese maker, Francesco. Francesco works on a small farm in the beautiful Italian countryside, where he produces some of the finest pecorino cheese in the region. The episode follows Francesco as he takes us through the delicate process of creating pecorino – from milking the sheep to aging the cheese in caves.

We begin the episode by meeting Francesco at his family's farm. He tells us about his lifelong passion for cheese making and the challenges of running a small-scale operation. We see him milking the sheep, which is done early in the morning when the animals are freshest. He explains that the quality of the milk is crucial to the final product, and each goat's milk is individually tested for fat content before it's used.

Francesco then takes us to the cheese-making facility, where we learn how the milk is curdled and put into molds. He uses traditional techniques to create the perfect pecorino cheese, including hand salting and pressing the cheese. Francesco explains that the aging process can take up to a year, during which time the cheese is carefully monitored and turned regularly to ensure it ages uniformly.

The episode also touches on the history of pecorino cheese and its significance in Italian culture. We learn that the cheese has been made in Italy for thousands of years and was a staple food for ancient Romans. Francesco explains that the unique taste and texture of pecorino are a result of the sheep's diet, which is rich in wild herbs and grasses. He takes us to the fields where the sheep graze, highlighting how the natural environment around the farm contributes to the cheese's flavor.

Overall, this episode of The Artisans of Italy is a fascinating look into the world of cheese making. We see firsthand the hard work and dedication that goes into producing a high-quality product, and gain a deeper appreciation for Italian culture and traditions. Through Francesco's story, we learn about the importance of preserving artisanal techniques and the unique flavors of Italy's rich culinary heritage.