The manufacture of cheese is an ancient method of preserving milk. Among the currently known 3.000 cheeses, the greatest diversity exists in Italy and France.
Under the guidance of a professional cheese expert (O.N.A.F - Organizzazione Nazionale Assaggiatori Formaggi) you get acquainted with the complex world of Italian cheese. The following topics are scheduled:
The highlight of the seminar is a cheese tasting session including 6 cheeses which introduce the participants to the amazing variety of different flavors.