Cheeses of Italy

I always say, "There are as many pecorinos as there are people." After attending the Slow Food Cheese Festival in Bra, Italy, I don't think I'm that far from the truth! What an incredible experience. Just when I thought I couldn't eat more cheese, turns out I CAN! 

The cheeses in Italy are so dependent on the terrior of the land: the season of the milk, the vegetation of the ground, the weather, and, of course, the traditions that came before. The question, "why do you make this cheese?", is met with utter confusion. The answer is so obvious to Italians, "because that's what we do." I asked one of the cheesemakers how old the milking barn was and he said, "It's always been here." 

The cheeses of Italy are so diverse. If you think you have tasted a Pecorino, you haven't tasted all  or this pecorino. Their cheeses are as diverse as their wines and their people. Each with its own, unique character and charm.

I am so looking forward to one of my first classes in awhile. I usually leave the teaching opportunities to the newer cheesemongers at the shop, while I go home and don't talk cheese with my boys. This class is personal to me, and I hope you can join me.

Please find the registration and payment information HERE: