Lecture by Gaia Massai.
– Brief history of cheese
– The good, the bad and the ugly: from artisanal to imitation cheese
– How is cheese made?
– Why cheese makes people happy
– How to taste and serve cheese
– Cheese tasting – Italy’s fabulous five: Piave, Pecorino Toscano, Taleggio, Parmigiano Reggiano and Gorzonzola
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