Gastronomic treasures of southern Italy: The role of wooden equipment and heritage cheeses

Abstract

Traditional cheese productions are deeply connected to their regions of origin, still made using raw milk from animals of indigenous breeds, traditional techniques and wooden equipment. The use of wooden tools in dairy factories promotes the formation of microbial biofilms, primarily composed of indigenous microorganisms, especially lactic acid bacteria (LAB). These microorganisms are crucial for developing the complex sensory characteristics that reflect the traditional and regional cheese heritage. Although the porous nature of wood has sparked considerable debate, there is no scientific evidence linking it directly to foodborne diseases. In Italy, the use of wooden equipment in cheese production is permitted under Regulation (EC) no. 2074/2005, which provides an exemption from Regulation (EC) no 852/2004 for foods with traditional characteristics related to the materials used in equipment manufacturing, packaging, and wrapping. The microbial biofilms developed onto wooden equipment represent one of the most vital reservoirs of dairy biodiversity. These biofilms not only influence the development of the LAB but also inhibit the main dairy bacterial pathogens (Listeria monocytogens, Salmonella spp., Escherichia coli and Staphylococcus aureus). Besides discussing wooden equipment and microbial biofilms, this review also emphasizes the importance of traditional cheeses in preserving the culinary heritage of specific regions, as well as their significant role in sustainability and economic viability.