Every day, cows are milked twice: morning and evening following a natural rhythm that ensures a steady supply of fresh, high-quality milk. At Caseificio Croce, this routine goes beyond simple collection. Each milking session is delivered to the dairy at separate times, preserving the unique characteristics of each batch.
This process is carefully planned, as milk composition can vary significantly over the ten hours between milkings. Factors such as the environment, weather conditions, and even the animal's mood influence the milk’s quality. Each batch undergoes detailed analysis to understand its composition and characteristics, allowing the cheesemaker to adjust the cheese-making process based on the milk’s specific condition at that moment.
The intricacies of milking extend beyond technique. Cows are highly sensitive animals, and changes in their environment directly affect milk production. As Mattia Rossi, cheesemaker at Latteria Sociale Croce, notes, even something as seemingly minor as a windy day can lead to decreased milk production: "If it’s very windy, the cows get frightened and produce less milk." Routine is essential, and even a change in the person performing the milking can influence outcomes, reflecting the gentle and routine-driven nature of these animals.
This commitment to understanding and respecting the cows' needs is a testament to the care that goes into each step of the production process, ensuring that every cheese crafted reflects the highest standards of quality and tradition.