20 September

The forms of whey

Bra-IPC Velso Mucci

Whey is the liquid part of milk which separates from the curd during cheesemaking.

Containing lactose, protein and mineral salts, some of it is reused to make starters (liquids rich in lactic ferments, which allow the process of turning milk into cheese to begin; this is how Parmigiano Reggiano is made, adding whey starter to partially skimmed milk from evening milking with whole milk from morning milking) and for the production of ricotta.

This workshop is dedicated to all the forms of whey, where we’ll taste:

The forms of whey will be paired with Vermentino di Sardegna Giunco 2018 and Isola dei Nuraghi Bianco Passito Orodoro 2017 by Cantina Messa of Sant’Anna Arresi.

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

IPC Velso Mucci: Via Craveri, 8

20 September

19:00 - 20:15

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