Slow Food
   

Greece at Cheese 2009


Italy - 25 Jun 09

Greece is one of the stars of Cheese 2009, with two events dedicated to local cheesemaking during the event’s four days.

Master of Cheese. These Master of Food courses dedicated to everyday cheese are intended to help us discover – by reading the label and knowing the traditions of our local area and elsewhere – that even in the supermarket not all cheeses are the same and that milk is not just a generic product.
There will be three Master of Food courses on everyday cheese, each one divided into two lessons. Each course will look at similar territories and different cheeses, exploring geographic locations through a shop’s cheese counter. Here is the one starring Greece:


Saturday September 19, 11.30 am (2nd lesson on Sunday at 11.30 am), Palazzo Mathis
Master of Cheese. Two Island Cheeses: Sicilian Provolone and Cretan Feta - MOFB3
Travel from the turquoise seas to the rugged mountains of two archetypal Mediterranean islands, both cradles of civilization, and discover their traditional cheeses in artisanal and industrial versions. What is the best way to select provolone in a supermarket? How is real feta made? How can you buy these cheeses in a way that is good for the environment, your wallet and your tastebuds? These are just some of the questions that will be discussed during these two lessons, to help you enjoy a selection of quality cheeses at home every day.

During the Taste Workshops cheesemakers, affineurs (cheese agers) and buyers plus Slow Food experts will guide you through a tasting of a selection of cheeses. You will receive direct information about the products, compare them, sample them, discover the best pairings and refine your senses so that you can make conscious choices. Here is the one starring Greece:

Sunday September 20, 4 pm at Liceo Scientifico Giolitti
Sheep’s Milk Cheeses from Greece - LC023
Greece has a long tradition of making cheese from sheep’s milk. During this workshop, you’ll taste Kefalotiri, a hard Greek cheese with a long history; Kasseri, a semi-hard cheese made from sheep’s and goat’s milk; and Manouri, a semi-soft white cheese made from a mixture of whey and fresh whole sheep’s milk. You’ll finish with a Greek specialty, sheep’s milk yogurt made with the cream of the milk. Greek wines and other traditional accompaniments like thyme honey, rose-petal jam, quince jelly and a fig-and-grape-must sauce will be paired with the cheeses.