Dairy has been a food source for thousands of years, so why is it now we see so many people going off it for health reasons? In the first episode of our mini series ‘paddock to plate’ on The Nourished Wrap Podcast, Katie & Jess interview special guest Alessandro Matto, an Italian artisan cheese maker based in Brisbane. Alessandro has dedicated his life to bringing the authentic taste of Italian cheese to Australia. His methods are deeply rooted in the traditional process of cheese making. He grew up in Italy & believes the quality of his product comes back to the quality of the milk he uses and the 'handmade' approach to manufacturing he still follows.. Alessandro is a wealth of knowledge regarding the processing and handling of dairy in this day & age, with a science background to back it up. We uncover a lot of insight into how & why dairy isn’t really dairy anymore, the processing of milk from farm to table, the effects of homogenization & pasteurization as well as some delicious foodie inspo for all you cheese lovers. Foodies out there, you will love learning about the history of milk/cheese and the culture of Italy & for the not so foodie, you will gain so much knowledge into dairy as a whole - Katie & Jess certainly did! And not to mention that Italian accent, this one is definitely worth a listen!
For more information on Alessandro and to read about his delicious produce find him here
/www.casamotta.com.au/ and follow him on Instagram @casamotta.