22 September Made in Quebec: raw milk cheese and gin Bra-Liceo Scientifico Giolitti – Gandino In the last four years gin has staged a remarkable comeback, leading to incredible growth in the sector and numerous local varieties. Bobby Grégoire, member of the Slow Food Chef’s Alliance and Canadian food culture specialist, presents an innovative pairing of five gins from Quebec and as many Canadian raw milk cheeses: Alfred le Fermier, raw cow’s milk, Fromagerie de la Station, Eastern Townships, Québec, Canada Tomme du Kamouraska, raw sheep’s milk, Fromagerie mouton blanc, Bas-Saint-Laurent, Québec, Canada Iberville, raw cow’s milk, Fromagerie Au gré des champs, Montérégie, Québec, Canada Cru du clocher aged 2 years, raw cow’s milk, Fromage au Village, Témiscamingue, Québec, Canada Foin des grèves aged 2 years, raw cow’s milk, Fromagerie des Grondines, Portneuf, Québec, Canada Event bookable online until 12 pm on September 19. For bookings during the event, check availability at the Events Reception. Liceo Scientifico Giolitti – Gandino: Via Fratelli Carando, 43. 22 September 16:00 - 17:15 Book now Stand: Aula Laboratori | Workshop Rooms Total of seats 35 Seats available: 5 Price: 30 € Price for members 25 € Code: CH19EVE019 Type:Taste Workshop in BraTaste Workshops Theme: Slow Cheese Location: Aula Laboratori | Workshop Rooms Event languages: it, en Organized by: Slow Food Releated: The science of cheese presented by Good Food Mood The biodiversity of Spanish Cheese Transhumance, lifestyles and age-old traditions on Gran Canaria Cheesemaker resistance: around the world in 80 cheeses French Naturals Conserving traditions or just marketing? PDOs and PGIs in Europe Sardinian herders Dutch polder cheese and wine from hills of Piedmont Dai formaggi olandesi ai vini d’Italia e di Francia British cheese and Barolo wine Tagged for: Canadacow milkInternational cheesesheep milk