Thanks to numerous editions of Cheese, we’ve learned a lot about the elements which influence the quality of milk and the cheeses made with it. The quality of the pasture, the techniques of processing, and not least, the animal breeds adapted to the natural characteristics of their territories.
In this Workshop we concentrate on goat cheeses made from local breeds from across Italy:
- From Sicily, the Girgentana Goat (Slow Food Presidium), unmistakable for its long, spiral horns.
- From Campania, the Cilentana Goat (Ark of Taste). Grey, reddish-brown or black, its milk is used almost exclusively to produce cacioricotta, one of the symbolic cheeses of the Southern Italian dairy tradition.
- From Lazio, the Ciociara Goat, whose milk is used to produce Marzolina (Slow Food Presidium), a compact, white, flaky and slightly holed.
- From Lombardy, two rarities: the Savoire Valley Fatuli (Slow Food Presidium), a rare and unusual goat cheese, made by a handful of cheesemakers with raw milk from a local breed, the Bionda dell’Adamello goat, and Matuscin, an ancient cheese originally from the Bergamasque Prealps, produced exclusively with the milk of the Orobica goat (Slow Food Presidium).
Tickets may be bought online until 12 p.m. on October 7.
Eataly Torino Lingotto – Via Nizza 230 – Turin.
Event languages: IT, EN
Via Nizza 230 - Torino (Italy)