Behind every Crucolo cheese there is a pasture of the same green under the same sky, along the banks of the same river. They are old-fashioned cheeses from a land of waters and hills at the foot of the Lagorai Mountain range, between Trento and Bassano del Grapa.
Behind each Crucolo cheese there is a herd of cows, with their stabling and their transhumances. Their milk is of the highest quality, and is as fresh and clear as the waters of streams that flow into the Brenta river.
Behind each Crucolo cheese, there are those who truly love the land and live it to the full. Those who change the rhythm of their lives as each season unfolds and who see the milk take “shape,” working hard and with great enthusiasm to ensure that the cheese matures in the correct manner.
Behind each Crucolo cheese, there are customs and secrets handed down through the years, from generation to generation, as far back as the early 19th century.
"It is not a matter of choosing the right cheese, but of being chosen.
There is a reciprocal relationship between cheese and customer: each cheese awaits its customer.
...
Be content to establish the simplicity of a direct physical relationship between man and cheese.
void seeing, in lieu of cheeses, names of cheeses or concepts of cheeses or meanings of cheeses
or histories of cheeses or contexts of cheeses or psychologies of cheeses.
...
Cause this would not bring you a step closer to true knowledge, which lies in the experience of the flavours,
composed of memory and imagination at once."
By Calvino, Palomar, the Cheese Museum