Fifty Shades of Mold: All Natural and Edible – Sold out
BRA-Cortile delle Scuole Maschili
Mold-ripening is one of the most complicated dairy techniques, especially if you make raw milk cheese without enzymes. But when the process is done correctly, you open up a new world of possibilities in terms of flavor and aroma, as the cheeses offered in this workshop will show. We’ll take you on a journey through the mountains of Tyrol and Piedmont featuring Tyrolean Grey Cheese (Graukäse) and the Mountain Pasture Castelmagno (Slow Food Presidium) to the Cabrales cheese of Asturias and Tcherni Vit (Slow Food Presidium) cheese from Bulgaria. These will be paired with spirits selected by Velier.