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Brand
  • Consider the animals
    • Consider the Animals – The theme of Cheese 2021
    • How we feed animals
    • Animal breeds
    • A window on the natural
  • Visit
    • Useful info
    • FAQ – Everything you need to know
    • How to get to Cheese
    • Map
    • Full program (PDF)
    • Contacts
    • Wifi connection
    • Ensuring a safe event
    • Official presentation
    • General conditions of sale
    • Hospitality service
    • Photo gallery
  • Protagonists
    • Exhibitor List
    • Producers at the Market
    • Affineurs & Selectors
    • Slow Food Presidia
    • Herders
    • Chefs
    • Street Kitchens, Food Trucks, Craft Beer
    • Photo gallery
  • Events
    • All Events
    • Taste Workshops
    • Dinner Dates
    • Conferences
    • University of Gastronomic Sciences events
  • Locations
    • Bra and beyond
    • The Great Hall of Cheese and the Enoteca
    • Presidia Street
    • Biodiversity House
    • Return to nature: animal awareness trail
    • Photo gallery
  • News
  • Press Area
  • Partners
  • Login
  • it
  • en

taste-workshop Archive

The land of the Brogna Sheep

3 September

Cheese aged to perfection: Kaasaffineurs Van Tricht

31 August

The White Modenese Cow: milk from the hills

18 August

Paraloup: a herd of goats to make great cheeses

12 August

Quesería Cultivo: reviving the Spanish cheese scene

9 August

Affineur magic in Taste Workshops and the Market

5 August

NATURAL CHARCUTERIE: WILD-RAISED NATIVE BREEDS, NO NITRITES

4 August

Valchiusella toma: herbs, milk and cows

2 August

Joseph Paccard: farmhouse cheese from the Savoy alps

30 July

The Taste Workshops: cheese pairings with wine and beer

26 July

Taste Workshops at Cheese 2021

21 July

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