Theory and Practice of Italian Cheese

Course Highlights • Spend time in the diaries of five Tuscan artisan cheesemakers who have been making cheese all their lives and form part of a tradition handed down through generations • Three types of milk: cow, sheep, goat • Types of cheese: pecorino, hard & soft cow’s milk, hard & soft goat’s milk • Ricotta (not cheese) made from the whey of each type of milk • Dairies range from one-pot on gas ring on the floor to small mechanised • Theory taught by Maria Sarnataro, instructor for Italian National Cheese Tasters • Dinner in private homes • Course extension (2 days following each course): visit parmigiano reggiano family dairy • Course suitable for cheesemakers, cheese vendors, dairy animal farmers, chefs and amateurs who want to make cheese • Maximum course size: 6 people • Fee of 1550 Euros includes 5-day course, course booklet, course certificate, ground transport, accommodation, meals

Event Details

Date: Apr. 25 — 29, 2022

Time: 12:00 AM - 11:59 PM



Cost: 1550 Euros

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