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The Cheese 2013 Taste Workshops will be jumping on board the Ark of Taste to describe the fascinating stories that lie behind every cheese. The basic ingredients are milk, rennet and salt, but in Italy alone there are over 300 different types of cheese, a variety determined by important factors like livestock breeds, pastures, altitude and of course, cheesemaking techniques. In a word, biodiversity.

The series of taste education events opens with a workshop dedicated to cheeses at risk of disappearing. Their loss means the loss of flavors and fragrances that are an integral part of the culture and identity of entire communities. This is why Slow Food is using the Ark of Taste project to map these cheeses. Nominations are coming in from all over the world and you will be able to have a taste of many of them at Cheese. The journey around our network continues with a look at South Africa’s raw-milk cheeses, a unique opportunity to get to know the variety of climates and landscapes of this extraordinary country, and a fascinating workshop that brings together the best of the Australian cheesemaking scene with wines from the same area.

Homage will be paid to the British Isles with one workshop exploring the local cheeses of the UK, particularly the country’s “new old cheeses,” reinterpretations of classics like Cheddar and Stilton, and another dedicated to Ireland, specifically the West Cork area, a stronghold of quality raw-milk cheeses.

Closer to home, discover the range of flavors found along the Alpine arc, divided into two installments: one devoted to the Italian and French slopes and the other to the mountains between Italy and Switzerland. In these cross-border areas, small-scale cheese production (and other farming activities) keeps the mountains alive, providing employment to young people and staving off depopulation. If you like the idea of a “vertical” tasting of cheeses, don’t miss the Valtellina workshop and the workshop on the typical products of the French Hautes-Alpes organized by the Gap Convivium, which will celebrate its tenth birthday at Cheese.

Two more highlights out of the 38 workshops in the program: An event with some of Italy’s best British-style publicans, including tastings of artisanal beers and a free copy of Slow Food’s guide to Italian beers; and an educational workshop on how to taste cheese and use the correct vocabulary to describe it, led by instructors from a French professional training school.

As always, taking part in a Taste Workshop at Cheese allows you not just to master the techniques that will help you identify quality, but also to hear directly from the cheesemakers and farmers and learn more about local areas through their typical products. Book now to ensure your place!

36events found

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Code Description Members No Members

CHBV01

Vertical Valtellina

20/09/2013 15:00

€ 17.00

€ 20.00

Info

CHBV02

Fattorie Fiandino, butter from 1889

21/09/2013 13:00

€ 17.00

€ 20.00

Info

CHBV03

From the Po River to the Oltrepò, it’s not agriculture for old people

22/09/2013 16:00

€ 17.00

€ 20.00

Info

CHL01

Searching for the (almost) lost ark

20/09/2013 16:00

€ 15.00

€ 18.00

Info

CHL02

In the Alps (Part I): From Italy to France

20/09/2013 16:00

€ 17.00

€ 20.00

Info

CHL03

50 Shades of Yellow

20/09/2013 16:00

€ 15.00

€ 18.00

Info

CHL04

Cheese: it’s easy to say ‘tasting’

20/09/2013 19:00

€ 22.00

€ 25.00

Info

CHL05

Italian Pubs

20/09/2013 19:00

€ 20.00

€ 23.00

Info

CHL06

Discovering Lombardy: Presidia cheeses and Valcalepio wines

20/09/2013 19:00

€ 15.00

€ 18.00

Info

CHL07

Raw Milk of South Africa

21/09/2013 13:00

€ 17.00

€ 20.00

Info

CHL08

Cheeses of the Pyrenees

21/09/2013 13:00

€ 17.00

€ 20.00

Info

CHL09

Not just a yellow flower

21/09/2013 13:00

€ 17.00

€ 20.00

Info

CHL10

Love at first sight: Comté and Grenache Wines!

21/09/2013 16:00

€ 17.00

€ 20.00

Info

CHL11

“Mind the Gap”: Mountain flavors and knowledge

21/09/2013 16:00

€ 15.00

€ 18.00

Info

CHL12

Aging of Parmigiano Reggiano

21/09/2013 16:00

€ 32.00

€ 35.00

Info

CHL13

Châteauneuf-du-Pape wines and French Presidia cheeses

21/09/2013 19:00

€ 22.00

€ 25.00

Info

CHL14

Cheeses saved by the Eco-museums

21/09/2013 19:00

€ 15.00

€ 18.00

Info

CHL15

Recycled cuisine: from the crust to delicacies

21/09/2013 19:00

€ 17.00

€ 20.00

Info

CHL16

The rediscovery of regional cheeses of the United Kingdom

22/09/2013 13:00

€ 22.00

€ 25.00

Info

CHL17

Artisanal mountain cheeses and the great Rieslings of Germany

22/09/2013 13:00

€ 22.00

€ 25.00

Info