23 September

The French master affineur: a lesson by Hervé Mons

Bra-Liceo Scientifico Giolitti – Gandino

Cheese is a system that puts environmental factors together with animal welfare, milk quality and human skill in order to transform these elements into a quality product.

If our objective is to conserve the flavors, consistencies, aromas, peculiarities and—most importantly of all—the pleasure food, we need living cheeses which express their terroir, without artificial assistance.

A grand tasting conducted by the French affineuer Hervé Mons, where we’ll discover:

  • Castillon, raw sheep’s milk, Saint-Martin-de-Castillon, Provence-Alpes-Côtes d’Azur
  • Plancherin d’Arêches, raw goat’s milk, Savoie, Beaufortin Valley
  • Petit Blaja, raw goat’s milk, Haute Garonne, Midi-Pyrenees
  • Mistralou, raw goat’s milk, Simiane-la-Rotonde, Provence-Alpes-Côtes d’Azur
  • Salers Breed Cheese, raw cow’s milk, Cantal, Auvergne

In collaboration with Hervé Mons.

The cheeses will be paired with Curtefranca Bianco 2008 and Corte del Lupo Rosso 2016 by Ca’ del Bosco.

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.

23 September

13:00 - 14:15

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