For more than four decades, Alberto Marcomini has been on a mission to showcase Italian artisanal cheeses, at home and abroad. He has more than 15 books to his name, all dedicated to cheese, and has been a guest on, and hosted, numerous TV shows, conferences, workshops and master classes all over the world – all in a quest to bring the best Italian cheeses to our dining tables.
In 1990, he was awarded the title of Chevalier et Maître Fromager de France from the Confrérie des Chevaliers du Taste Fromage de France, and in 2014 he received recognition for his work from the French Guild of International Cheese makers. He lives in the mountain pastures of the northern Veneto region.
Alberto, how did it all begin?
“Ever ything started 40 years ago. I lived in Tuscany back then, and my neighbour was a Sardinian shepherd who made cheese. I didn’t know anything about cheese at that time. Sadly, this remains true of most Italians today. Anyway, one day he invited me to taste his ‘caciotta di pecora’ (sheep’s cheese) and I thought I’d gone to heaven. I
