Hard Magic: the Great Cheeses of Europe – Sold out
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino
Of all cow’s milk cheeses, if there’s one type that, more than any other, encapsulates the concept of terroir applied to dairy produce, it’s hard cheese. Production and maturing methods and water content (less than 35%) may be virtually identical, but the end products are completely different. Here France’s finest affineur, Hervè Mons, will take you on a voyage of discovery to find out how animal breed, feed, altitude and local area can all influence a cheese right from the production stage. The products up for tasting will be Parmigiano Reggiano (Italy), Gouda (The Netherlands), Etivaz and Gruyere (Switzerland) and Comtè and Beaufort (France), accompanied by wines and craft beers from their regions of origin.
To pair, sparkling wines by Guido Berlucchi di Borgonato in the Province of Brescia.