20 September

Jura, Savoy, Switzerland: how to match mountain cheeses

Bra-Via Cavour

Buttery, herby, creamy, spicy, toasted: raw milk mountain pasture cheeses contain a world of surprising sensations, the result of their terroir, and the mastery of the producers and affineurs.

In this workshop, we’ll taste five cheeses from different regions, selected by the French affineur Hervé Mons paired with five wines chosen by Vicino DiVino.

We’ll taste:

  • Abondance, cow’s milk – Sylvaner 2018, Sauer;
  • Cantal, cow’s milk – Langhe Sauvignon Dives, G.B. Burlotto;
  • Plancherin, goat’s milk – Verduno Pelaverga 2018, Fratelli Alessandria;
  • Gruyère, cow’s milk – Gruner Veltliner 2017, Brundlmayer;
  • Raw Milk Vacherin Fribourgeois (Slow Food Presidium), cow’s milk – Barbaresco 2015, Pilone Nei Rivetti.

Price: €35, or €30 for Slow Food members. Maximum capacity: 30 people. To book: : https://www.eventbrite.it/e/biglietti-cheese-2019-jura-savoia-svizzera-come-abbinare-i-formaggi-di-montagna-63746027083

Vicino DiVino, via Cavour 43.

20 September

16:00 - 17:00

Stand:
Vicino DiVino