22 September The dark side of the Cheese Bra-Piazza XX Settembre Raw milk cheese, natural mold, artistic affinage, cow, goat and sheep’s milk at their best. That’s Cheese. But there’s a dark side to cheese too. There’s a hellish world of infernal imitations out there, that River Styx of molten milk, where countless fraudulent foods mask scams, the recycling of expired products and relabeling: the dark side of cheese. Presented by Silvio Greco, marine biologist and UNISG teacher. More details available soon. Free entry while seats last. 22 September 11:30 - 13:00 Stand: Università di Scienze Gastronomiche | University of Gastronomic Sciences Free Code: CH19EVE050 Type:PresentationUNISG Events Theme: Slow Cheese Location: Università di Scienze Gastronomiche | University of Gastronomic Sciences Event languages: it, en Organized by: University of Gastronomic Sciences Releated: Raw Milk and Cheese: the new Master’s degree at the University of Gastronomic Sciences Get into the Future of Food: Visit the University of Gastronomic Sciences Gorgonzola: love it or hate it? What if it depends on your DNA? Environmental sustainability and animal welfare: a perfect storm Nomadic pastoralism and cheesemaking: new frontiers and case studies Food in circulation. Starting with restaurants to change the economic paradigm Innovative educational approaches in European projects Back to the Future: Return of the Alumni Tagged for: food fraudindustrial cheeseUniversity of Gastronomic Sciences