Raw milk is full of indigenous LAB (lactic acid bacteria) strains that are powerful and diverse. Their reactions to the environmental conditions are always surprising. Ultimately, the LAB strains determine the clean and milky taste of our fresh cheese, and develop the full-flavor and complex taste of our mature cheese.
The LAB strains are also important in the process that leads to the creation of the whey starter. Unpasteurized milk preserves the diverse LAB strains and delivers them to the whey starter.
The diversity of aromas contained in the raw milk depends essentially on the grass the cows eat in spring and in summer and on the forage produced, selected and given to the cows by the breeders in fall and winter. A strong bond ties environment, animals, breeders and milk.
We choose not to pasteurize in order to preserve this bond that ultimately ties our land to our cheese. We consciously choose not to use cheese cultures that would create a standard taste. We instead choose to keep on using the whey starter and the wooden tools as our ancestors did. The sum of this choices can be expressed in this sentence: every single gram of the cheese that we produce is a fragment of our land and history.