Are you always curious about what you are eating? Then this workshop dedicated to the fermentation of milk through different grafts is meant for you! How does the cheese-making process change, and what taste does cheese take on? Alumnus David Boada Mendoza will answer those questions, first through the lens of a microscope and then with a small tasting!
The Officina del Latte Crudo is a dairy consulting service. Thanks to a mobile laboratory, David Boada Mendoza, a former UNISG student, conducts tests and analyses from the stable to the ageing cellar to find optimal solutions in the cheese-making process.
Free entrance. A free tasting is scheduled during the meeting.
Event languages: IT, EN
Piazza Spreitenbach - Bra (Italy)