Noguera and Western Catalonia: Return of Raw Milk – Sold out
BRA-Istituto Alberghiero Velso Mucci
Since the 1980s, the Noguera region neighboring districts have been the cradle of the Spanish cheese renaissance. During the Franco dictatorship, Catalonia lost most of its traditional artisanal raw milk cheese production, after which a few enterprising producers rolled up their sleeves and resumed small-scale family production, though their cheeses have only caught on in recent years. Here chef Sergi de Meiá, who runs a restaurant in Barcelona, a native of the region, will tell the full story and offer a tasting of a few excellent raw milk cheeses from producers such as Torrec and La Clua, plus a typical local dish and wine.