Artisan Italian cheesemaking courses in Tuscany

Artisan Italian cheesemaking courses in Tuscany

03 August 2017

Theory & Practice of Italian Cheese, Tuscany, Italy

The following 2017 courses are being run by ASCA member, Sapori e Saperi:

- 3 - 7 August

- 7 - 11 Spetember

Plus optional extension workshops to Parma for parmigiano, pasta filata and prosciutto: 

- 7 - 9 August

- 11 - 13 September

Professional development course designed and led in English by Giancarlo Russo, consultant to Slow Food Italy and cheese buyer, judge and stagionatore.

Learning to make cheese takes an hour. Learning to make good cheese is a lifetime’s work. This course will give the novice enough training to make some simple cheeses, but its main aim is to give professional artisan cheesemakers the opportunity to share and enhance their knowledge by working with five Tuscan cheesemakers who have been making cheese every day of their lives. Their cheese and ricotta are expressions of an unbroken tradition handed down to them from their parents and grandparents, some made in a single pot from the milk of their own animals and some to which a little modern technology has been applied without obliterating their character. The course covers cow, sheep and goat milk cheeses. It is taught in English.

Course suitable for cheesemakers, cheese vendors, dairy animal farmers, chefs and amateurs who want to make their own cheese. (Advanced cheesemakers: this is a course about traditional methods of making cheese, not about the science of cheese.) 

Maximum course size: 7 people

Cost: Details on website - link below

Tickets / Information: http://www.sapori-e-saperi.com/courses_with_artisan/theory-practice-of-italian-cheese/

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