21 September

Lombardy: forms of milk from the Alps to the plains

Bra-IPC Velso Mucci

While Italian cheeses often have names that can be immediately connected with their identity, they are just as many Italian cheeses with simple names like “formaggio”, “cacio”, “formaggella” or “formaggino”, which all mean, more or less, “cheese”.

This doesn’t mean they lack character, of course, or that they don’t have an individual story of landscapes, breeds, techniques and people, stretching from the Alps to the plains. We’ve chosen five such Italian cheeses, all made with raw milk and native ferments, produced with the milk from animals reared on grass and hay.

We’ll taste:

  • the formaggella of Parco Sud, Zelo Buon Persico (Milan);
  • the formaggella of Stagno Lombardo (Cremona);
  • the formaggio of Prati Parini in Sedrina (Bergamo);
  • the misto capra of Val Veddasca (Varese);
  • the formaggio of Case di Viso in Ponte di Legno (Brescia).

The cheeses will be paired with Sforzato di Valtellina DOCG 2016 and Sassella Valtellina Superiore DOCG 2016 as selected by Gruppo Italiano Vini.

Event bookable online until 12 pm on September 19. For bookings during the event, check availability at the Event Reception.

IPC Velso Mucci: Via Craveri, 8

21 September

13:00 - 14:15

Aula Laboratori | Workshop Rooms
Total of seats
Seats available:
25 €
Price for members
20 €