These organic cheeses
are made with milk produced by the San Michele Cooperative.
This is an organization set up in 1987 by a group of people interested
in Anthroposophy, the intention being to create a centre that would
include a biodynamic farming operation while also carrying on agricultural
and cultural training activities. Situated at Manzana di Conegliano
in the Veneto Region of Italy, the San Michele farm occupies some
50 hectares, 25 of which owned by the cooperative, and is a complete
agricultural organism with cowshed, seed plots, vineyard and an extensive
market garden covering over 10 hectares, at Breda di Piave.
The biodynamic cultivation method in use at San Michele was developed along the
lines indicated by Dr. Rudolf Steiner to a group of farmers who can lay full
claim to being the first ecologists of the 20.th century, having as early as
1924 begun to concern themselves with the diminishing fertility of the soil and
the quality of its produce.
Biodynamic agriculture embraces the fundamental principle
of careful “cumulative” composting,
and the use of “preparations” that are genuine accumulators
of cosmic forces.
“The ABC for judging the entire process of growing the
plant lies in knowing always what in the plant is cosmic and what