**1. Introduction**

Traditional productions, result of a historical evolution of a territory, provide a population with richness and dignity, besides being socially useful and environmentally sustainable. All these concepts are valid for all the productions that respect natural biological cycles, but nevertheless the agro-food sector finds its best expression: the traditional production of milk and cheese implies a perfect equilibrium among mankind, animals and environment. For example, livestock overcrowding per surface unit is not allowed as it causes lack of resources. Environmental cycles and the related processes (e.g. seasonality) cannot be altered.

Globalized processes cannot follow these nature-driven rules, by altering farming systems through intensive strategies. This implies a huge increase in investments, an exasperation of production processes and, unfortunately quite often, an alteration of the environment. Thus, creating a condition of illusory wealth undergoes downward market rules and will create only the effect of subjection and poverty.

With all of this premised, this does not mean that traditional production processes cannot be supported by advanced technology. On the contrary, research has to improve and not to alter production processes.

In order to valorize any traditional production process, it is necessary primarily to understand their origins and then the motivations at the basis of their development

and establishment, to study historical events, the human characteristics of the operators, the characteristics of bred animals, the culture of farmers ended down by generations and the technology that allowed to obtain high-quality products for that specific area. As an example, it is sufficient to think about seasonality and the availability of forage and water, technology and services.

Research needs to understand traditional production processes from inside in order to appreciate quantitative and qualitative richness of feeds, to study their nutritional and aromatic characteristics and to assess their transfer both to milk and consequently to the deriving productions.

After a preliminary phase of investigation based on the study of the production process, it is possible to evaluate eventual intervention plan for each specific sector of milk production (land cultivation, forage quality, breeding systems, farm management, milk quality) and of the dairy production process while being careful to not alter tradition and history.

However, very often the sector that needs most interventions lays in the postproduction phase and in marketing, promotion and selling activities. Traditional productions are the results of a particular environment and non-replicable expression of culture and tradition. Traditional dairy products and cheeses in particular give the consumers the possibility to taste and experience a unique product deeply linked with the territory of origin, from which it draws its peculiarities. For this reason the concept of "traditional dairy product" became relevant and is conceived as a territorial brand. It represents the interaction mean between the market and consumers to promote both cheese varieties and territories.

It is important to make these products recognizable and traceable for consumers, by characterizing them scientifically and describing their properties in order to promote high-quality traditional dairy products.
