BATTISTELLA LUIGI & C. SNC

In Ponte di Piave, in the Treviso plain, Battistella Luigi & C. maintains an artisanal dairy laboratory dedicated to a single cheese: Montasio DOP. This cylindrical cow's milk cheese belongs to a vast denomination, protected across three hundred and sixty-nine municipalities in Veneto, and here it finds a deliberately manual interpretation, far removed from industrial rhythms. The method is the hallmark of the house. Each wheel undergoes a minimum aging of sixty days under individual control, with weekly hand-turning to ensure uniform maturation and a compact texture. Selection, turning, verification: three repeated gestures that define the physiognomy of an Alpine-style cheese, capable of gaining compactness and aromatic depth over time. There is no pursuit of effect, but rather the constancy of work that accompanies the cheese day after day, from salting to full maturity. The result is a Montasio with a classic profile, where the cheesemaker's hand remains legible in every slice.

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