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.

Free entry while seats last.

22 September

11:30 - 13:00

Stand:
Università di Scienze Gastronomiche | University of Gastronomic Sciences