Mountainside Munchers: High-Grazing Cows Make Better Cheese: People in the Alps have been hauling their cows up to the mountains and letting them graze on the high grass for thousands of years. While this is more work than simply letting Bessie out into the back yard, it turns out it really is worth the trek: The cheese made of milk from mountain-raised cattle has better flavor and also contains higher levels of Omega-3. And some cheeses, like the Italian bra d’alpeggio or Formai de Mut dell’Alta Valle Brembana, can only be made from apline cows or they’d be stripped of their names. But the practice may be dying out, with more and more young Italians moving from the countryside to the city for more job opportunities. Here’s hoping, for the sake of the cheese and the cows, that the tradition continues.

Tagged: #Daily Sifter
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