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.
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).
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.
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).
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
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 […]
To paraphrase a famous advertisement that said “with mountain coffee you gain in taste”, we have the proof that for mountain cheese this is certainly the case. From the Appennines of Emilia Romagna, a Parmigiano Reggiano at various stages of aging […]
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 […]
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 […]
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 […]
Friuli Venezia Giulia and Slovenia are two sides of the same coin; a border drawn by man, not by nature. From the Ribolla Opoka 2013 of Simcic to the Collio 2015 of Keber, from Vitovska 2014 of Zidarich and Malvasia […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
Think of buffalo milk and what immediately comes to mind is mozzarella, a typical Italian delicacy much loved over the world. But, deeply rooted in local areas, especially in the South of Italy, the milk is used to produce much […]
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 […]
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 […]
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 […]
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 […]