Objectives

Learn all about Italian cheeses that have been awarded the DOP label and how they were made, from milk selection to production techniques to aging. Participate in a cheese tasting. Products will be paired with honey, jams and spicy fruit mustards or mostarda.

Content

• A historic background: information about the origins of cheese making
• Dietary analysis of the animals – how does what a cow eats ultimately effect the flavor of cheese?
• Differences between types of milk
• The initial phases of cheese making
• Explanation of the different categories of cheese
• Aging and refining
• Nutritional benefits of cheese
• Suggested pairings
• How to manage a cheese cart or design a cheese plate
• Learn how to properly cut cheese which knives to use

During the practical part of the Guided Tasting, we will follow the tasting protocol for professional tasters. Up to 12 cheeses of different ages and providence will be tasted alone and with condiments. Each cheese will be analyzed and discussed thoroughly.

For more information contact us.