Transhumance and cheese: historical, taste and territorial itineraries
There are many dairy traditions related to cattle periodic migrations from the mountains (Alps, Carpathians, Pyrenees…) to the plains. This system, used in the Alps and in the southern Po Valley (but also in Switzerland in the valley floor), has spread cheese-making techniques, developed over the years on mountain pastures, to the foothills and plains. The most important cheeses from Northern and Southern Italy are related to transhumance (from the North: Raschera, Bra, Asiago, Montasio, Gorgonzola, Taleggio, Quartirolo, Bitto, Formai de Mut and from the South: Caciocavallo). Grana itself is historically linked to transhumance and it was made thanks to an innovation introduced by medieval transhumant shepherds. However, it is important to point out the fact that transhumance is still a living tradition. Moving animals in search of the best pastures means making products whose quality is strongly related to the quality of pastures and of the different botanical species. They can both enhance the health and sensory components of cheese, an essential component of the Alpine diet (AlpfoodWay, UNESCO nomination).

Cheese and transhumance have become important elements for cultural and gastronomic itineraries organised through historical, rural landscapes and artisanal production places. They represent the relationships between city and mountains, plains and mountains, pastures, itineraries, maturation places, trade fairs and markets.