Taste Workshops

Taste Workshops are meetings specially designed for you to learn to better, appreciate the quality of food and drink, talk directly with producers, develop your passions and discover new ones.

At Cheese there will be 35 Taste Workshops, split up by themes and by venues.

Cheese 2015, Taste Workshop

In Bra

At the event room in the Istituto Alberghiero Velso Mucci (Via Craveri 8), we’ll be shining the spotlight on Italian cheeses and Slow Food Presidium cheeses, taking you across Italy’s pastures and mountain dairies to find out more about animal, breeds, milks and skills.

There’ll be plenty of opportunities for learning. From comparisons between washed rind cheeses and stretched curd cheeses—not just round but also square, pear and ball-shaped—to a wide-ranging exploration of different territories and their produce, featuring mountain dairy and island cheeses, to cite just two examples.

A special workshop will be devoted to cheeses from areas hit by earthquakes: Pecorino dei Monti Sibillini, Pecorino di Amatrice, Pecorino di Norcia and Ricotta Salata della Valnerina. Proceeds will be donated to a project to aid local producers and inhabitants.

Four workshops will focus on beer to show you how, among other things, even cheeses are capable of getting ‘drunk’.

There’ll also be plenty cheeses from other countries, including Slow Food Presidia, all made strictly with raw milk. You’ll be able to meet them in a classroom fitted out for the purpose at the Liceo Scientifico G. Giolitti-G.B. Gandino (via Fratelli Carando 43).

Cheese 2015, Taste Workshop

A unique opportunity not to be missed to get to know US raw milk cheeses, guests of honor at Cheese this year, as well as a host of outstanding European products, such as the hard cow’s milk cheeses selected by Hervè Mons, Framce’s finest affineur, and the ones matured by Neal’s Yard Dairy in their rooms in the London neighborhood of Bermondsey.

Beyond cheese, there’ll be natural wines, spontaneously fermented Lambic beers, nitrite and nitrate-free charcuterie and sourdough bread. Fermentation and naturalness are just two of the keynote topics of Cheese 2017 and the nine workshops we are dedicating to them will take you to the origins of taste.

We look forward to seeing you in the event room on the Courtyard of the Scuole Maschili (Via Vittorio Emanuele 200) to sample a number of unusual combinations, such as that between natural mountain dairy cheeses and rhums agricoles from Haiti and Martinique, and to delve into the world of edible molds together.

In Pollenzo

At the Wine Bank in Pollenzo, another eight workshops will focus on Italian wine culture and the labels promoted by our Progetto Vino initiative.

The show wouldn’t be complete without combinations with cheese: hence tastings of Barolo with Mountain Pasture Castelmagno (Slow Food Presidium) and Brunello with Parmigiano Reggiano made with the milk of the Bianca Modenese cattle breed (Slow Food Presidium).

15 September
BRA-Istituto Alberghiero Velso Mucci

Hops Plus: Herbs and Spices and the Art of Brewing

Over the last few decades, hops have become increasingly important in beer production, with brewers constantly on the lookout for new varieties with fresh and alluring aromas. Strange as it may sound though, they are a relatively new entry on […]

15 September
BRA-Cortile delle Scuole Maschili

Gravner’s World

We could speak for hours, days even, about Josko Gravner, about the story of his winery and how, over the years, his wines have become living legends. He and his family live in Oslavia, a village near Gorizia on the […]

15 September
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino

Various Takes on Camembert 

At any latitude from North Pole to South, if there’s one cheese name that everyone’s heard of, it’s Camembert! This much loved bloomy rind cheese, one of the emblems of French gastronomy, is often misrepresented, berated even, due to a […]

15 September
Pollenzo-Banca del Vino

San Leonardo: French Influence in Trentino

Ten years of San Leonardo, one of the greatest Italian red wines, invented by Carlo Guerrieri Gonzaga and brought to light by the late master Giacomo Tachis. Cabernet Sauvignon grapes are assembled magnificently with Carmenére and Merlot, creating a unique […]

15 September
BRA-Istituto Alberghiero Velso Mucci

A Good Wash: Washed Rind Cheeses

Strong flavor and aging: these are the hallmarks of washed rind cheeses, whose surfaces are sponged down and rinsed with brine to eliminate unwanted molds and encourage the growth of bacteria that produce typical fruity, yeasty aromas. The tradition may […]

15 September
BRA-Cortile delle Scuole Maschili

Bread and Salami, Care and Patience

Flour, water, salt and heaps of patience. Natural leavening is the secret behind the breads we’ll be serving at this workshop with charcuterie made with care and attention using exclusively natural ingredients. Huge loaves of Cerchiara bread from Calabria and […]

15 September
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino

Slovakia: Cheese and Beer, Pastures and Flowers

A workshop dedicated to the virgin soils of the Tatra National Park and the Podpol’anie region, respectively in northern and central Slovakia. Here the hills and mountains provide the ideal environment for the production of specialties such as Zázrivský Korbácik, […]

15 September
Pollenzo-Banca del Vino

Wine in Amphorae: from Georgia to Italy

Wine-aging in amphorae is becoming increasingly common, especially among producers whose raison d’être is naturalness and harmony between man, land and cellar. Setting out from Georgia, the cradle of wine and of amphorae, a voyage of discovery of Italian Triple […]

16 September
BRA-Istituto Alberghiero Velso Mucci

Birds of a Feather: Barley Wines and Blue Cheeses

Barley wines, high-alcohol beers traditionally produced in the UK, are now catching on elsewhere, especially in Italy. Ideal for aging, they go very well with blue cheeses in particular. Here we’ll put the “marriage” to the test with a tasting […]

16 September
BRA-Cortile delle Scuole Maschili

Traditional Lambic: the Queen of Naturalness

Much loved by connoisseurs, this legendary beverage has been dubbed the missing link between beer and wine. Drinking it for the first time you’ll be amazed, maybe even a tad confused! Where are the bubbles? Should it be drunk at […]

16 September
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino

Between Tradition and Innovation: Swiss Wood-matured Cheeses

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 […]

16 September
Pollenzo-Banca del Vino

Not Just Bubbles: Ca’ del Bosco and Lombardy raw milk cheeses

A prestigious tasting workshop with the best labels from the Ca’ del Bosco winery: Franciacorta Vintage Collection Dosage Zéro Noir 2001, Franciacorta Cuvée Annamaria Clementi 2007, Franciacorta Cuvée Annamaria Clementi Rosé 2007, Chardonnay 2013, Maurizio Zanella 2012. Five wines that […]

16 September
BRA-Istituto Alberghiero Velso Mucci

Sardinian Cheese and Wine Party

A journey through Sardinia’s millenary tradition to find out more about the art of cheesemaking on the island. The workshop will introduce you to Slow Food’s Sardinian cheese presidia—the unique ewe’s milk cheeses, Fiore Sardo and Osilo Pecorino, and the […]

16 September
BRA-Cortile delle Scuole Maschili

Lombard Pastures: Raw Milk, No Selected Starters 

Mountain cheese productions, commonly called ‘malga’, guarantee naturalness: fresh-grass feeding, traditional processing techniques, healthy, well-kept animals. Sometimes, however, the temptation for producers to be more “productive” strikes even here, through the use of industrial animal feed and enzymes. The tasting […]

16 September
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino

Bermondsey Beer and Cheese: a Neighborhood in a State of Fermentation

For some years now, Bermondsey, in southeast London, has been one of the capital’s liveliest neighborhoods when it comes to food. Underneath its railway arches, a large number of artisan food producers are now playing their trade and Neal’s Yard […]

16 September
BRA-Istituto Alberghiero Velso Mucci

A Future for the Areas Hit by Last Year’s Earthquakes

Pecorino dei Monti Sibillini (Slow Food Presidium), Pecorino di Amatrice, Pecorino di Norcia and Ricotta Salata della Valnerina—these are the main cheeses produced in the areas of Central Italy hit by last year’s earthquakes. At Cheese, eye witnesses of the […]

16 September
BRA-Cortile delle Scuole Maschili

From the Caribbean to Mountain Pastures: Rhums and Natural Cheeses

Natural cheeses and rhums agricoles share more than one point in common. The former express all the purity of the raw milk of animals that graze in mountain pastures, processed without the addition of selected enzymes, the latter the purity […]

16 September
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino

The Balkans: Pastures and Cheese from East to West

For centuries the Balkans were a land of pastoralism and transhumance. At one time, millions of head of livestock would migrate across the peninsula, the Mediterranean to the Aegean to the Black Sea. Today the last stewards of these traditions […]

16 September
Pollenzo-Banca del Vino

Malga Monte Veronese and Amarone

The Veronese mountains are particularly suited to grazing. The grassy slopes of the Monti Lessini hills have long vegetative periods that allow longer than usual grazing periods. This allows the production of a yellow cheese with a fascinating sensory profile […]

17 September
BRA-Istituto Alberghiero Velso Mucci

Noguera and Western Catalonia: Return of Raw Milk

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 […]

17 September
BRA-Cortile delle Scuole Maschili

When Salami Is Good and Natural 

Nitrites and nitrates are present in most salami, even in the most artisanal productions, but science tells us that their reaction with substances present in meat (both in the salami and in the human body) produces carcinogenic substances (N-nitrosamines). Eliminating […]

17 September
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino

A Trip round Friuli: Small Area, Great Cheeses

Friuli Venezia Giulia isn’t the largest of Italy’s regions but it offers a rich variety of impressive cheeses nonetheless. Here we’ll serve up a tasting of Slow Food Presidia and other outstanding cheeses: from those produced under the old latteria […]

17 September
Pollenzo-Banca del Vino

Nascëtta: A Great White from the Langhe

The only variety of its genus, nas-cëtta is a white grape species that was born on the hills of Novello, a small village in the Langhe better known for its Barolo. Thanks to a group of voracious “vine-dressers” from the […]

17 September
BRA-Cortile delle Scuole Maschili

Fifty shades of mold—gray, green, blue—all natural and edible

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 […]

17 September
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino

The Pleasure of Beer

How is beer made? What ingredients are used? How is it stored? What’s the right way to serve it? And what do you serve it with? All these questions and others still are answered in the comprehensive new Slow Food […]

17 September
Pollenzo-Banca del Vino

Brunello Compared

Two areas of Montalcino that encapsulate a unique territory with different production methods, which affect the characteristics of this great Tuscan red. Col d’Orcia owes its name to the Orcia River and is located in southwestern Montalcino, overlooking Grosseto; Nardi […]

17 September
BRA-Istituto Alberghiero Velso Mucci

The Complexity of Wood-Aged Beers

Wood has always played an important part in brewing. It was once used to make vats, containers and barrels but in the late decades of the last century it began to be replaced by steel. Today the picture is very […]

17 September
BRA-Cortile delle Scuole Maschili

Naturally Pecorino 

Raw sheep’s milk, rennet and salt: a simplicity of ingredients that expresses the essence of the pastures where the animals graze. We accompany you on an all-Italian trip up the Apennine ridge, tasting Monte Poro Pecorino from Calabria (Slow Food […]

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