Master cheese maker and consultant, Carlo Piccoli shows passion and dedication to milk processing, and the will to transmit an artisanal craft which is now disappearing. These are the reasons behind the idea of founding an association. Transmitting know-how and expertise is not a skill of everybody, as most cheese makers are jealous of their recipes and methods.
Carlo maintains that: “Always more people should be induced to make “Quality”, otherwise this wonderful dairy reality will last only as long as the old generation will still be willing to make cheese. It is not a matter of generating possible competitors, as there is always room for people that work well. On the other hand, if bad cheeses are produced by improvised cheese makers, the whole market will suffer”.
Carlo Piccoli – master cheese maker and consultant, both in Italy and abroad, winner of the “Best Cheese Professional” award in 2012 at the Alma Caseus (Cibus 2012) contest – directly follows all artisanal production processes carried out at the dairy Perenzin Latteria, thanks to his thirty-year experience in the whole dairy chain: milk collection and processing, cheese ripening, refining and retailing.
With the knowledge acquired during time, and the benefit of having attended training and refresher courses held by specialists in cheese making technology, he has become a leading expert in artisanal cheese production, and is also a holder of the ONAF “master cheese taster” diploma.
From 2012 more than 10 one-week courses and several 2-day courses have been organised. The collaboration with various voluntary and training associations has been consolidated , and new ideas and projects have been developed.
The Academy is not a school, but a benchmark, where practice is the guideline, and students can comprehensively take advantage of a long time experience.