In the world of cheese, naming is an artful and significant undertaking. Each cheese carries its own story, and its name becomes a vessel for its essence and heritage.
Some cheeses derive their names from the regions of their birth, like the revered Parmigiano Reggiano or the esteemed Gorgonzola. Others find their identity in the animals that yield their milk, such as the Pecorino from sheep or the Caprino from goats. Then there are the mysterious ones, whose origins lie in the enigmatic realm of etymology, like Toma, perhaps stemming from ancient Greek, or Robiola, shrouded in Latin.
In the picturesque Alta Garfagnana, Caseificio Bertagni weaves a unique tale with its cheeses, honoring the ancient words of the local dialect. Take, for example, the mighty Tuada, a seasoned sheep's milk cheese exuding intense, earthy aromas. Its name is a tribute to the cellar where it matures, lovingly called 'tuada' in the Tuscan-Emilian Apennines dialect.
On the other hand, the fresher Pecorino, Taula di Mennei, dances with herbaceous notes. Its name derives from the wooden board ('taula') upon which it rests after being drawn from the whey, as well as the historical nickname 'Mennei' of the Bertagni family.
Places, too, find their way into the names of these cheeses. Soraggio, an ode to the valley cradling Bertagni dairy, and Palareto, an homage to an alpine pasture, all carry the essence of their origins. And not to forget, Pradolta, named after the majestic Mount Prado, where the animals graze freely, offering a true taste of the land.
With every cheese comes a story, a name, and a legacy, intertwined with the language of time and tradition. Join us on this delectable journey, where the art of naming grants our cheeses their dignified presence and cherished history.