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).
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 […]
Since 1980 the United States have witnessed a veritable natural fermentation renaissance in virtually every area of food production: from cheese and craft beer to ham and charcuterie. On the cheese front, in the last ten years small-scale producers have […]
Barolo 2010 has been recognized by international critics as the finest vintage of the new millennium so far. We’ll be tasting six grand crus from the Langhe region: Brunate of La Morra Oddero, Cannubes of Barolo Damilano, Ciabot Mentin Ginestra […]
Balls, squares, pear-shaped… If you think stretched curd cheeses are all as round as mozzarella, you’ve got another think coming! Witness the Slow Food Presidia products up for tasting at this workshop, for example. The tradition is now being kept […]
The production of raw hams is common in very few nations: Italy, Spain, France and Portugal being the most important. However, they don’t all avoid the use of nitrites and nitrates. This workshop is devoted to chemical-free sensory excellence. Starting […]
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, […]