20 September

Tour de France: historic cheeses conserved by fermiers

Bra-Liceo Scientifico Giolitti – Gandino

Our journey through French cheese biodiversity as protected by fermiers starts in Normandy, where a small group of producers makes Raw Milk Farmhouse Camembert and resists the dairy multinationals.

We pass on to Burgundy next, with the Raw Milk Farmhouse Époisses, the last such cheese made in the traditional manner. Next, we have the Auvergne Salers Breed Cheeses produced from the milk of the Salers cow, with its red coat and lyre-shaped horns. We finish with the newest and smallest French PDO, and the first from the department of the Bouches-du-Rhône: the Rove Brousse Goat Cheese, an explosion of aromas and flavors from the sunny Mediterranean coast between Marseilles and Provence.

The dinner will be paired with “Triple A” (Agriculturist, Artisan, Artist) wines selected by Velier of Genoa.

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

This Taste Workshops has been designed exclusively for Slow Food members. The non-member cost includes the Slow Food member card, which will be given to you during Cheese.

Liceo Scientifico Giolitti – Gandino: Via Fratelli Carando, 43.

20 September

16:00 - 17:15

Aula Laboratori | Workshop Rooms
Total of seats
Seats available:
50 €
Price for members
25 €