The Taste Of Mountain Grass
Anne Karin Huseby
Each summer the Duca family moves its herds to high pastures in the Italian Alps to produce the typical Lombardian mountain pasture cheese Bitto. While other highland cheese makers in the area have intensified production methods, the Duca family is among those who insist that for the cheese to be a real Bitto it should be made as in the old days. This film aims to portray the rhythm of life in the mountains as well as the know-how, labour and passion that lies behind the making of a very special cheese. We also get a glimpse of how family members, tourists, merchants and supporters all view and value this tradition in different ways.
Producer / Production company:
Visual Cultural Studies, The Arctic University of Norway