**2. Identification of factors influencing traditional cheese productions**

CoRFiLaC is a dairy research centre that carries out research actions taking into account all the aspects of the dairy production chain, from the animal nutrition, management and animal welfare and quality of milk and dairy products to finally their consumers' acceptance and product valorization. For these purposes, it has developed several projects, together with other national and international partners, with the aim of creating a network between the research and public institutions involved in the agricultural sector, the control bodies that certify quality products and cheese producers. To strengthen this network, a common shared strategy to support the actors of the dairy chain is necessary in order to improve the quality of the productions, to reduce the geographical isolation limits and to raise consumers' awareness.

The real challenge is to demonstrate scientifically that traditional dairy products are healthy, high-quality and pleasant for consumers and carriers of cultural elements that provide an identity to a specific area of production.

Several and specific factors are responsible for the bio-organoleptic diversity of the traditional dairy products.

Every traditional cheese originates from complex production systems characterized by several "biodiversity factors", such as the environment, the macro- and microclimate, the natural pasture, the breed (often autochthonous) of the animals, the use of raw milk and its natural microflora, the use of natural coagulants, the use of natural ingredients, the use of traditional equipment and the ageing conditions [1]. The characterization of such production systems is basically

important both from a scientific point of view and for the valorization of the deriving productions.
