The Taste Workshops have long been among the most popular activities in the calendar at Cheese.
Over the years we’ve discovered incredible and rare types of cheeses thanks to French and English affineurs, splendid raw milk cheeses crafted by fermiers, and gone on journeys to Asturias, the Netherlands, Slovakia, Canada, the United States, Australia…
And of course there’s a healthy dose of Italy in the Taste Workshops too, with great sheep, goat and cow’s milk cheeses, often coming from Slow Food Presidia or the Ark of Taste.
We’ve researched the perfect combinations between wines and cheeses from the same area, offering vertical tastings of vintages and aged cheeses.
The Taste Workshops are held in Bra, at the Velso Mucci Institute and in Pollenzo, at the Wine Bank.
There’ll be Taste Workshops held every day of the event from Friday to Monday.
Who and what
The most important elements are who (cooks and producers) and what (cheeses, wines and other products to be tasted): they’ll be revealed when we publish the full event program. We can already guarantee, however, the participation of the Slow Food Cooks’ Alliance and some of the most well-known affineurs in Europe.