23 September

The science of cheese presented by Good Mood Food

Bra-Piazza XX Settembre

A meeting at the University of Gastronomic Sciences in Pollenzo between an Israeli and an Italian student has led to the creation of Good Mood Food.

It’s a group which aims to create, experiment and educate using food. The focus of this workshop is the chemistry of cheese, the different types of coagulation, explaining in detail what turns a simple milk into a delicious cheese, an ancient tradition which is still evolving today.

Free entry while seats last.

23 September

16:30 - 17:30

Stand:
Università di Scienze Gastronomiche | University of Gastronomic Sciences