21 September

Netherlands: cheese from the polders

Bra-Liceo Scientifico Giolitti – Gandino

You can’t talk about Dutch cheese without mentioning the polders. It is here, in boundless meadows crisscrossed by a network of canals that run through fields rich in white clover and ryegrass, that cattle breeding has historically been the most important and sometimes the only agricultural activity.

Today, in the Netherlands, most milk is mostly produced in large quantities, and only a small percentage of dairy production comes from small-scale farms.

The workshop focuses on two Slow Food Presidia, with different levels of aging:

  • Traditional Boeren Leyden, cow’s milk cheese to which cumin seeds are added to make the cheese easier to cut, while the rind is coated with a thin film of reddish-brown paste made from annatto seeds;
  • Aged Artisanal Gouda, which ages for a minimum of two years and up to four, and which has to compete with numerous industrial imitations;
  • Raw Milk Edam, of which only one producer remains;
  • the cheese of the Zeeland Friesian Dairy Sheep.

The cheeses will be paired with Cometa 2018 and Etna Bianco 2018 by Planeta of Menfi, Sicily.

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.

21 September

13:00 - 14:15

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