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 SOLD OUT Stand: Aula Laboratori | Workshop Rooms Total of seats 51 Seats available: 0 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: Cultural imagination in the Varaita Valley – the Var.tan project and DJ set by Groove Sandwich and Carmine Minichiello Food pairing – QBA beers and Guffanti cheeses Food pairing – QBA beers and Parmigiano Reggiano Natural is possible: Italy, France and the UK Natural is possible: Italy, the USA and Turkey The science of cheese presented by Good Mood Food Cheesemaker resistance: around the world in 80 cheeses Conserving traditions or just marketing? PDOs and PGIs in Europe French Naturals Sardinian herders Tagged for: Canadacow milkInternational cheesesheep milk