Event Calendar

Theory & Practice of Italian Cheese

    Event Start: Sep 7, 2017 - 04:00 PM

    Event End: Sep 11, 2017 - 02:00 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
    If you come on this course, you’ll be in Italy in time to attend Slow Food Cheese. We can make arrangements for your onward travel from us to them.

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

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