Event Calendar

Theory & Practice of Italian Cheese

    Event Start: Aug 3, 2017 - 04:00 PM

    Event End: Aug 7, 2017 - 02:30 PM

    Course Highlights
    • Spend time in the diaries of five Tuscan artisan cheesemakers who have been making cheese all their lives and form part of a tradition handed down through generations
    • Three types of milk: cow, sheep, goat
    • Types of cheese: pecorino, hard & soft cow’s milk, hard & soft goat’s milk
    • Ricotta (not cheese) made from the whey of each type of milk
    • Dairies range from one-pot on gas ring on the floor to small mechanised
    • Theory taught by Giancarlo Russo, consultant to Slow Food and cheese buyer, judge and stagionatore
    • Dinner in private homes, cheese & wine pairing with Giancarlo
    • Course extension (3 days following each course): visit parmigiano reggiano family dairy, black pig of Parma farm, organic vineyard
    • Course suitable for cheesemakers, cheese vendors, dairy animal farmers, chefs and amateurs who want to make cheese
    • Maximum course size: 7 people

    For more information, please visit: http://www.sapori-e-saperi.com/courses_with_artisan/theory-practice-of-italian-cheese/

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