Cheese Market

The Master of Cheese courses include simultaneous translation in Italian and English. Friday, 11am – 11pm Saturday & Sunday, 10am – 11pm Monday, 10 am – 8pm

The natural starting point for this tour is the great Cheese Market, the ultimate example of how Slow Food promotes producers who bring together quality and respect for the environment and people, using raw milk to make their cheeses.



The market has grown even bigger in 2009 and the alliance between affineurs (cheese agers) from all over the world has been strengthened. Cheese was actually the birthplace of an international network of affineurs; they meet here every two years, giving visitors access to the best of European cheeses.