Table 1:
CasArrigoni manifesto: full text (www.casarrigoni.it/en/azienda/manifesto).
 | Responsible for a history our history belongs not only to a forefather, a transhumant breeder, but to all the Bergamini* of the Taleggio Valley who for centuries have carried out cows transhumance, or rather the practice of moving the herds from the mountain to the plain and back building up a strong relationship between the two and and creating the modern dairy context |
 | Enthusiastic about tradition that means we are aware, grateful and happy to be part of a unique heritage and to be able to continue to enhance it, as well as safeguard it. |
 | Keepers of raw milk inestimable value, because working raw milk allows us to preserve all the flavor, vitality and quality of the product. Keeping raw milk means enhancing perfection. |
 | Supporters of molds molds are our heritage, as they transfer their truly characteristic taste and flavors to our products. They also give color and flavor to our cheese, giving it an identity. Our molds are unique because they cannot be replicated |
 | Settled in the mountains the Taleggio Valley is an enchanted valley, surrounded by a chain of mountains. Between water and rock, herbs and woods, our quality workmanship depends on the particular microclimate of the valley. Our life as mountaineers, even if it is uncomfortable and difficult sometimes, defines our location and identity. |
 | High human capital we commit to recognizing the value of the people who work with us and investing in their training. We believe in the skills and contribution of people, both individually and as a aroup. We recognize the value of a human capital on which an artisan company like ours is founded. |
 | Manual and artisanal processing touching our products is essential, it helps us to know what they need at all times in order to be perfect. It is the aspect that most belongs to us: a direct and physical contact with our cheese. |
 | Natural aging cellars underground, quarried in the mountain. Our cellars are natural because they are built in reinforced concrete, that is a living material, which helps us to recreate the seasoning conditions of natural caves, a material that communicate with the product, giving and retaining molds and precious organisms. |
 | Use of natural and traditional tools we use pine wood crates that contain and store the cheese for the entire duration of the maturation, in a mutual exchange of humidity and mold. To protect the rind, we only use cotton sheets, which naturally regulate humidity, without damaging the appearance. |
 | Brown cows we care about safeguarding the biodiversity of the breeds, we commit to ensuring that only milk from Italian Brown cows is used for the noblest products. The milk of this breed is very good and excellent above all for the production of typical cheese, because it is rich in proteins. |
 | Summer pastures from May to September the cows of the Taleggio Valley move to the pastures at high altitude, keep fit, eat the best seasonal herbs and help to preserve the landscape. Watch the documentary. |
 | Organic range as we believe there is a strong relation between earth, animals and humans, we try to minimize the impact on the environment and respect the cycle of nature. *typical local herdsmen. |
| | Responsible for a history our history belongs not only to a forefather, a transhumant breeder, but to all the Bergamini* of the Taleggio Valley who for centuries have carried out cows transhumance, or rather the practice of moving the herds from the mountain to the plain and back building up a strong relationship between the two and and creating the modern dairy context |
| | Enthusiastic about tradition that means we are aware, grateful and happy to be part of a unique heritage and to be able to continue to enhance it, as well as safeguard it. |
| | Keepers of raw milk inestimable value, because working raw milk allows us to preserve all the flavor, vitality and quality of the product. Keeping raw milk means enhancing perfection. |
| | Supporters of molds molds are our heritage, as they transfer their truly characteristic taste and flavors to our products. They also give color and flavor to our cheese, giving it an identity. Our molds are unique because they cannot be replicated |
| | Settled in the mountains the Taleggio Valley is an enchanted valley, surrounded by a chain of mountains. Between water and rock, herbs and woods, our quality workmanship depends on the particular microclimate of the valley. Our life as mountaineers, even if it is uncomfortable and difficult sometimes, defines our location and identity. |
| | High human capital we commit to recognizing the value of the people who work with us and investing in their training. We believe in the skills and contribution of people, both individually and as a aroup. We recognize the value of a human capital on which an artisan company like ours is founded. |
| | Manual and artisanal processing touching our products is essential, it helps us to know what they need at all times in order to be perfect. It is the aspect that most belongs to us: a direct and physical contact with our cheese. |
| | Natural aging cellars underground, quarried in the mountain. Our cellars are natural because they are built in reinforced concrete, that is a living material, which helps us to recreate the seasoning conditions of natural caves, a material that communicate with the product, giving and retaining molds and precious organisms. |
| | Use of natural and traditional tools we use pine wood crates that contain and store the cheese for the entire duration of the maturation, in a mutual exchange of humidity and mold. To protect the rind, we only use cotton sheets, which naturally regulate humidity, without damaging the appearance. |
| | Brown cows we care about safeguarding the biodiversity of the breeds, we commit to ensuring that only milk from Italian Brown cows is used for the noblest products. The milk of this breed is very good and excellent above all for the production of typical cheese, because it is rich in proteins. |
| | Summer pastures from May to September the cows of the Taleggio Valley move to the pastures at high altitude, keep fit, eat the best seasonal herbs and help to preserve the landscape. Watch the documentary. |
| | Organic range as we believe there is a strong relation between earth, animals and humans, we try to minimize the impact on the environment and respect the cycle of nature. *typical local herdsmen. |