Between Tradition and Innovation: Swiss Wood-matured Cheeses – Sold out
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino
Maturing in round boxes made of spruce is a key factor in the production of Vacherin Mont d’Or, one of the world’s best loved cheeses, made from the milk of cattle in the Jura mountains in the Swiss canton of Vaud. At this workshop we’ll speak about classics of the genre but also savor exciting new innovations, like the ones created by the Swiss cheesemaker Willi Schmid in collaboration with his former student Michael Steiner, a native of the Alto Adige.
To pair, wines by Consorzio Franciacorta.