Grass, breeds and raw milk without ferments: natural cheeses


Torino, Italy

Event local time


October 11th at 13:00 in your time zone


Slow Food Members have a discount on tickets

Discounted price 30,00 Log in

Cheese is the grass of the pastures. Cheese is animal breeds. Cheese is raw milk, without selected ferments. Natural cheese is possible.

In this Workshop we present:

  • Bagolino Bagòss (Slow Food Presidium) from Lombardy. This marvelous cheese comes in big wheels, with added saffron when the curd is broken, with a crust of raw linseed oil.
  • Mountain Pasture Monte Veronese (Slow Food Presidium) from Veneto, made with the milk of different milkings and available both fresh or aged (from 90 days to 6 months).
  • Mountain Trentingrana (Slow Food Presidium) from Trentino Alto Adige, whose long aging process offers a complex sensory experience in which herbaceous notes dominate, with hints of caramel and a slight astringency.
  • Ragusano cheese (Ark of Taste) of the Modicana Cow (Slow Food Presidium) from Sicily.  A cheese noted as the “Gold bar of the Hyblaeans”, for its parallelepiped shape and the intensely golden crust it develops through aging.
  • Basilicata Caciocavallo Podolico (Slow Food Presidium), symbolic of the southern Italian cheesemaking tradition, home to the “spun paste” technique that Southern Italy has perfected over the centuries to guarantee the conservability and healthiness of their cows’ milk cheeses.

The cheeses will be paired with Barbera d’Asti Asinoi 2016 from Carussin of San Marzano Oliveto (Asti) and Sottoriva Col fondo from Malibran of Susegana (Treviso).

Tickets may be bought online until 12 p.m. on October 11.

Eataly Torino Lingotto – Via Nizza 230 – Turin. 


Eataly Torino Lingotto – Via Nizza 230 – Turin. 

Other info

Event languages: IT, EN

Event location: 
Piemonte - Torino, Punt e Mes Hall, Eataly
Via Nizza 230 - Torino (Italy)

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