Many of us are gluttons for cheese but often we’re slaves of habit and end up always eating the same types.
Yet Italy is a goldmine of dairy products. On this course you’ll get to know them, how to choose them and how to enjoy them. Starting with firsthand experience on a dairy farm and continuing with in-depth online learning, using a tasting kit that you’ll receive at home, here you’ll have all the tools you need to find out about tasting, biodiversity, animal breeds and milks, production techniques and areas, and much more besides …
On-farm experience: October 24, 9am
First webinar: October 29, 8.30pm
Second webinar: November 5, 8.30pm
Via Cantone, 84
83016 Roccabascerana (AV)
€ 105 Slow Food members, € 115 non-members (inclusive of Slow Food membership card)
The price includes:
a guided tour of the farm and tasting with a Slow Food trainer
two online lessons with a Slow Food trainer
printed copy of Il gusto del formaggio (The Taste of Cheese, Slow Food Editore)
digital copy of Master of Food Cheese lecture notes
tasting kit with 7 cheese samples of about 100 g each, including: 1 goat’s cheese, 2 pieces of Parmigiano Reggiano at different levels of ripening, 1 stretched curd cheese, 1 fiore sardo, 1 blue cheese.
On-farm experience organized by Slow Food trainer Rino Silvestro
9am – Meeting of the participants and a snack of milky coffee and home baked ricotta cakes.
Followed by a tour of the barns and a lesson about the cows’ feed, product characteristics and milking techniques.
Return to and tour of the dairy/ripening cave and demonstration of cheese and mozzarella STG making.
Guided tasting of the dairy’s cheeses and its unique caciocavallo impiccato, “hanged caciocavallo.”
1pm – End of tour
Event languages: IT, EN
Via Cantone, 84 - Roccabascerana (Italy)