As I told you yesterday at 17, my work began Friday with a call from Jaak at 5:45, would have been even longer. I am tired fetched Baptist airport at 20.20, fortunately both my ferry that her flight was on time.
We had heard only once the phone about twenty a few days ago and through mail. I could not imagine how a character, I had only seen a picture on the Internet to be able to recognize him when he arrived at the airport.
Baptist is a guru in the production of cheese. For 30 years, senior officials of Lattebusche, now retired, travels the world and gives advice. Azerbaijan, Israel, Romania, Brazil. And Vigala. Here
had been in 2005, had produced a report on everything that went wrong and suggesting specific changes in processes. Made since then to now less than 10% compared to what was prescribed.
but recovered last night. Immediate positive impact, a smile, "our" so far from home is almost comforting. He has 62 years and she looks great, very energetic, smart, young, speaks very well. Bring it on and likes to eat at the Lido. Then an Illy coffee at Vapiano. We immediately started talking about cheese, mozzarella, production machinery. A person willing to teach. I have almost only heard, it's nice to hear the enthusiasm and passion that are transformed into words and stories.
Today I went to retrieve it at the hotel at 9:30 and left for Vigala. Today is Saturday. At least since 2004 on Saturday morning I have a bicycle. Even here in Estonia the "ritual" has always been respected. Not today and I discovered how deliciously interesting to get to evening without or without a sport bike if you spent the day with you who has filled stimuli. Today
immediately the relationship between us was almost friendly. The age difference is significant but only age. I felt we had known for a long time.
The road passed without notice Cansiglio talking about cheese, cheese of the Asiago Plateau, a distributor of raw milk. But even sports. Campagnolo, 24 hours of Feltre, Tour of Italy. He is very passionate and feels passionate and knowledgeable. Arriving at the dairy
the wave of passion swept him and we threw ourselves to control machines and tools, because everything is ready and in order tomorrow morning, a day of production.
the afternoon, after lunch of salmon, cheese and Piave Prosecco, we studied the situation with the dairy and gave me many good tips on management control, cost centers, calculations made. Towards evening, already dark, another burst into the dairy to find out if there were holsters for round 200g ricotta and specific enzymes.
Then again talking about Italy, specificity and regional wealth, mountain cheeses.
we encounter on the presentation of the Tour of Italy 2010, surprisingly Vigala take the Rai! And then the speeches are made by cheesemaker and we prove emotions remembering the Pirate, Bugno, Simoni.
now it's dinner time, Battista pulled from his bag a piece of Cansiglio sottoovuoto me and says "now I'll enjoy a good cheese." Raw milk, grazing early summer of the plain Cansiglio. A single bouquet of flowers and herbs. A complex flavor. Very good. It would take a Pinot Grigio but we are content with a little more of Prosecco. The flavors and aromas of the March of 2500 kilometers from home find them all in the pot and into the glass, confirming the richness of my country unbeatable. And share these tastes is once again a source of additional joy
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