In todays episode of Cutting the Curd host Greg Blais chats with Piero Guerrini of Dolce Valle Dairy on the island of Trinidad. Piero - an Italian expat and former photographer - produces cheeses inspired by his Italian roots on an island that is home to one of the most diverse cuisines in the world, with East Indian, African, Amerindian and European influences. The cheeses are produced from the milk of cows grazing in the lush fields of Grande Riviere, an area best known for nesting leatherback turtles. Unfortunately, due to phone troubles the conversation with Piero is cut short, but friends Nate McElroy of Bedford Cheese Shop and Ellen Cronin of Food Matters Again join the show, straight from the Robertas Pizza dining crowd! This program was brought to you by The Wisconsin Milk Marketing Board. What we discovered was that the availability of buffalo milk was not on the island, so since we invested so much money in this machine we started to do cow milk and that has been our main line of cheese for the last 2 years here in Trinidad. --Piero Guerrini on Cutting the Curd
In today’s episode of Cutting the Curd host Greg Blais chats with Piero Guerrini of Dolce Valle Dairy on the island of Trinidad. Piero – an Italian expat and former photographer – produces cheeses inspired by his Italian roots on an island that is home to one of the most diverse cuisines in the world, with East Indian, African, Amerindian and European influences. The cheeses are produced from the milk of cows grazing in the lush fields of Grande Riviere, an area best known for nesting leatherback turtles. Unfortunately, due to phone troubles the conversation with Piero is cut short, but friends Nate McElroy of Bedford Cheese Shop and Ellen Cronin of Food Matters Again join the show, straight from the Roberta’s Pizza dining crowd! This program was brought to you by The Wisconsin Milk Marketing Board.
—Piero Guerrini on Cutting the Curd