Naturally, other key elements have been the foresight and encouragement of certain executives and the expertise of renowned cheese-ripening experts such as Giulio Signorelli, known as Ol Formagér, and Alvaro Ravasio, who encouraged the cheese makers, promoting the renaissance of this cheese towards the end of the 80s. At the time, nobody had heard of Strachítunt, not even the experts at Slowfood. Giulio Signorelli in a workshop that took place in Brà during Cheese, the most important European dairy fair, introduced the cheese and it proved to be a great success. Twenty years later, in the 2000s, the Strachítunt story took another turn when the Michelin starred chef, Gianfranco Vissani, described it as “the most delicious cheese in the world”. Such a conclusive definition of his stimulated the media and public opinion, raising curiosity among food and wine lovers and promoting a continuous flow of visitors to the areas where the production areas of the cheese.