A hands-on afternoon tasting with five Italian raw-milk cheeses, a portrait of the people who make them and some preliminary information about cheeses sensory analysis. We taste, compare, and talk about why raw milk tastes the way it does.
Topics covered:
- Different cheeses from different animals
- Raw and UHT milk. Another dispute in Eu
- Original and fake cheeses, the limits of legislations, WTO, respect
- Why biodiversity makes the difference
- How to match and pair cheeses
- Experience of Parmigiano Reggiano Consortium, the King of Italian cheeses
- 2,5 hour-listening, taking part and testing/tasting