From transhumance to cheese: the epic that reaches the table

A great journey, the transhumance, which will effectively bring to our tables all the typical Italian cheeses. An epic that has been unfolding for centuries. If in the 1600s we could have had a high-altitude drone, we would have seen hundreds of moving spots on the Alpine and Apennine ridges. It is estimated that there were about five and a half million heads in flocks that were driven back to their home areas in the plains stables. 

 

The period for transhumance varies from region to region, but it usually takes place at the end of September or beginning of October. In recent years, the journey has been pushed a little further back because warm seasons are stretching into October. 

 

Transhumance is a beautiful experience, very intense, especially suitable for those who love the mountains and the wild places of the more rugged hilly lands: following shepherds and flocks, accompanied by trained dogs that manage them; the thrill of the journey and contact with the most ancestral nature; sheep, goats, cows all traveling home because they have finished their vacation period in the mountains. There are places where this is still practiced today, although in some cases, more technological and mechanized solutions are adopted, using large trucks specially adapted for long journeys, but this detracts from the beauty of the journey and the connection with nature.

 

Transhumance is a moment of celebration and gathering in many Italian valleys: in Veneto, on the plateaus of Lessinia and Asiago, where they then produce Monte Veronese DOP; in the Carnic valleys of Friuli Venezia Giulia for Montasio DOP; among the pastures of Val Grana where the extraordinary Castelmagno DOP is produced and in the austere and fascinating Valtellina of Bitto DOP. 

 

Then, descending, each region has its own transhumance: from the Red Cows of the Reggiano hills where the famous Parmigiano Reggiano DOP is produced, to the sheep of the Pienza plateaus known for their delicious Pecorino di Pienza, the Podolica cows of Molise, and the Ragusan cows in Sicily where the tasty Ragusano Quattrofacce DOP is produced. 

 

What can we say about Sardinia where transhumance is a matter of tradition and history strongly connected with man's nature for millennia? How can we not mention Pecorino Sardo, one of the typical dairy products of this magnificent region!

 

The most renowned mountain cheeses reach our tables thanks to the animals and their shepherds who have worked so hard to get home.