A story made of passion and dedication for animals. Is called Roberta Colombero, the very young Piedmontese margarita from Savigliano who has made his love for animals his profession. After obtaining a diploma in agriculture, she remained in the family business, with which she raises about 200 Piedmontese cattle, a tradition that has lasted for three generations. “Her girls”, as Roberta refers to her cows, all have a different name and personality.
But what is margarita? A cattle breeder who completes the transhumance, or the seasonal migration of flocks, herds and shepherds who move to pastures (hilly or mountainous areas) for the summer season and then return to the plains for the rest of the year.
The Colombero family carries on this pastoral tradition that still few practice, resisting the great industrialization of the sector. This allows them to offer their customers high quality products, albeit a niche one, without renouncing the traditions but above all the physical and mental well-being of the animals. Piedmontese dairy cows are a legacy for a few: no feed, little hay and grass, manual milking and, therefore, a limited yield.
Her passion for nature and animals it could only become his job. She was born and raised in a family of farmers and farmers, since she was a child she spent most of her time with animals. So much so that when she got upset, her mother left her in the box together with her calves who, over time, became her playmates.
Born in 89, Roberta Colombero is originally from Savigliano, in the province of Cuneo. You have worked in various dairies and ranches in America, England and Ireland, to deepen your zootechnical and cheesemaking skills. Over the years you have continued refresher courses on new cheese processes, also attending the Onaf course (National Organization of Cheese Tasters).
Hard work that doesn't leave much time for recreation. He spends the three summer months in mountain pasture in Val Maira, a small locality above Marmora at about 2100 metres, and the rest brings the animals back to the plain in the Colombero Giulio farm. Roberta's typical winter day starts very early: she wakes up before dawn, after a hearty breakfast, she immediately goes to manually milk the cows, about fifty, the others instead with machines since the request is very large . Milking by hand allows you to obtain milk for a longer period, preserving all the nutritional principles, but above all because it creates a more "intimate" relationship with the animal.
Then he continues by feeding all the cows and cleaning the various stalls. He then devoted himself to bureaucratic matters, such as the bovine registry and electronic invoicing. But the day didn't end here: because according to tradition the milking is done twice a day and finally ends the day by feeding his cows again. She also assists her girls during the birth and the days become even more full. In the summer he takes the cattle to graze which, with their bells around their necks, recall a long-standing pastoral tradition. In the morning he makes cheese, such as toma, robiola, Nostrale d'Alpe, Castelmagno, butter and yoghurt. The Nostrale d'Alpe it is the most appreciated, a raw and pressed cheese from the mountain pastures, made from raw, whole or slightly skimmed cow's milk.
He travels the world, participates in competitions with his cows, in television programs. But Roberta also manages to cultivate her other passions: walking, running, riding and reading. A tiring job in which sacrifices are not lacking, but which Roberta has chosen, or perhaps she has chosen.
