Milk in the veins: the next generation of cheesemakers

A tasting of dairy delicacies delivered by young producers who are carrying the torch for familiy traditions. From Molise to the Marche, we take you on a tour of stories and visions for the future in this all-Italian workshop. 

To present these cheesemakers we have Carlo Catani ideatore of Tempi di recupero, who’ll explain how these young producers are recovering traditional recipes, adding their own skills, ideas and innovative visions while working with respect for the land they live on. 

We’ll taste the cheeses of:  

• Nicola del Vecchio and Michela Bunino of the Agri Alba Farm in Campolieto, Molise. Both ex-students of the University of Gastronomic Sciences, they’ve created this company from scratch, producing traditional Molise cheeses, and raising sheep and goats. Thanks to their studies they’ve been able to come up with new products while working in harmony with their local area and the ingredients it offers. 
• Emilio Spada of Cau & Spada in Sassocorvaro, Marche. A young herder, Emilio has joined the family business, adding a touch of innovation to old traditions.  
• Serena Di Nucci of Caseificio Di Nucci, in Agnone, Molise. Another former student of the University of Gastronomic Sciences who now works with her brothers to manage the historic dairy of Agnone, which they’ve renovated down to the tiniest detail. They’ve also begun making caciosalame, a cured meat wrapped in cheese whose roots go back to the Italian emigration to the United States, when importing meat wasn’t allowed, but cheese was. Solution? Hide the meat by hiding it in an outer layer of cheese! 
• Francesco Cerutti of the Pinnulet urban dairy in Barcelona, Spain. A young vet, after years of working as a farmer in Catalonia, he decided to open a dairy in the heart of the city, manually processing raw milk from Can Roger in Cardedeu (Barcelona)
• David Sebastian Boada Mendoza of Kru Natural Cheese, another alumnus of the University of Gastronomic Sciences from Ecuador. After his studies, he decided to start a business providing made-to-measure tools for cheese producers, affineurs, traders and consumers.

Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception. 

In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).

Cover image Agnone Caciocavallo | Ph. Tripadvisor

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