TRANSUMANZA, QUALITÀ DEL CIBO, QUALITÀ DEI LUOGHI. PRATICHE E DISCORSI INTORNO AD ALCUNI FORMAGGI ALPINI

Abstract

Transhumance, food quality, place quality. practices and narratives around mountain cheeses. – This paper discusses the role attributed to vertical transhumance (alpine pasture) in the process of typification of mountain food products, with particular reference to an alpine cheese in Piedmont and the territory associated to its production; namely, Castelmagno DOP and the Grana Valley. It shows how the practice of transhumance and alpine pasture farming play a key role in transforming a local cheese into a recognised cheese originating in a specific territory by contributing to the construction of its quality.