Le Affinita Gustative
The ancient art of refining cheese
There is an incredible area in Italy, called Montefeltro, between Emilia-Romagna and Marche.
In these spectacular landscapes, there is the protagonist of our story, Claudia Ridolfi, who a few years ago, left her job in the world of art and design to follow the path of her mother’s knowledge: cheese. Because the Montefeltro countryside has a long tradition of cheese made from sheep’s milk, the famous “Pecorino”. But Claudia has no fields, Claudia has no sheds or stables and she has no sheep! So how does she make cheese? Claudia concentrates her efforts on a particular art: she is a specialist in cheese aging.
In the village of Mondavio, in the heart of Montefeltro, Claudia founded “Affinità Gustative” which means “Refined Flavors” according to her particular work. She takes fresh sheep’s milk cheeses made with raw, unpasteurized milk from animals that eat the grasses of the Montefeltro fields from local producers. She works with these good products. Claudia brings the Pecorino to a fantastic tuff Renaissance cellar with a unique microclimate that makes her products inimitable. Time, darkness and humidity are her allies: they are the helpers of her work.