Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition

Background and objectives Making cheese by coagulating milk with extracts or parts of plants is a tradition of many countries facing the Mediterranean basin. Such cheeses were historically produced from sheep and goat milk and represent an important cultural heritage. In the European Union (EU), nowadays, their production is allowed only after legal validation of the manufacturing process under the hygienic point of view. Unfortunately,...