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Theory & Practice of Italian Cheese
May 25 - May 29| $1450.00
Professional development course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy.
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 fresh cheeses, but its main aim is to give professional artisan cheesemakers the opportunity to share and enhance their knowledge by working with 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. Chefs will deepen their appreciation of Italian cheeses and titillate their palates with the best ricotta you’re ever likely to taste.
Course suitable for cheesemakers, chefs, and amateurs who want to make their own cheese. Maximum course size: 8 people.