From Ecuador to Pollenzo driven by a passion to study production processes while taking a holistic approach to the world of cheese. The culinary sciences, from chemistry to history, have given me the tools to continue to deepen my curiosity. Then the discoveries in the field began. Working with cheesemakers and ripeners in Italy, France, Switzerland, Norway and Ecuador has allowed me to grasp the richness behind the cheese. Through these experiences, an unending passion and curiosity for cheese, and more specifically for raw milk and its living dimensions, has grown in me. It is the cheeses made from raw milk and without the addition of commercial ferments that best express the universe I am passionate about. They represent a cultural universe of connections between living beings (microorganisms, animals, plants, humans) and places, diversity of knowledge, techniques and tastes. To share my experiences and turn them into a job, I imagined building an analytical laboratory inside a van. Today it exists and has taken the name Raw Milk Workshop. A mobile laboratory useful for building in situ and rapid microbiological and physicochemical diagnosis of milk and cheese.
David Sebastian Boada Mendoza and the Raw Milk Workshop.
