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Re:Why Tap a Wheel of Cheese? by dfxm12 on Thursday April 10, 2025 @12:33PM (#43645581)
based on Italian attitudes towards food and tradition, that it will continue being done by hand for another hundred years.

I'm unfamiliar with the regs on this, but can the duties of the battitore be written into the standard for the cheese?

Re:Why Tap a Wheel of Cheese? by riffraff on Friday April 11, 2025 @12:33AM (#43650536)
AFAIK the battitori are employed directly from the Consorzio, the trade association which owns the brand.

So what's written in the _disciplinare_ is the expectation that the wheel is flawless and that the experts will validate it at certain times. The details of how the validation is performed is vague, it mentions using the hammer but doesn't specify stuff like "it sounds X".