24 Jul 09
Once again education will be of vital importance to Cheese. Here, thanks to a direct approach to the product, visitors can learn how to recognize cheeses, evaluate their merits and defects, understand their production techniques, learn their characteristics and appreciate their quality.
Master of Food
For this year’s Cheese, the Master of Food courses of five hours each, divided into two lessons, will be dedicated to everyday cheese. The classes will explore some of the world’s most popular and copied cheeses, comparing industrial and artisanal production. The Master of Food will explain how to read labels, understand the traditions of different areas and differentiate between cheeses found in the supermarket. During the lessons, an analysis of Grana, goat’s cheeses, Fontina, Emmenthal, Provolone and feta and their corresponding territories (the Po and the Loire rivers, the Swiss and Italian Alps, the islands of Crete and Sicily) will seek to define how to buy them in a way that’s good for the environment, the palate and the wallet.
The program can be found on the website cheese.slowfood.it (booking required).
Grana Padano and the Consorzio Asti DOCG support the Master of Food project.
Activities for Schoolchildren
This program of workshops focuses on food and taste education via an understanding of how cheese is made, its traditions, the work involved and the finished product, including an appreciation of sensory characteristics. The end result will be a full understanding of what we mean by “good, clean and fair” food.
Schoolchildren participating in Cheese will go on a virtual journey through the lands where cheese is made. From the Langhe to the Madonie, the Murge to the Carnia, pupils will learn about the milk-producing livestock breeds raised in the specific area being explored, the producers who work there and the cheesemaking methods used, before finishing with a tasting of the cheeses made in that area.
At the Museo Craveri, microscopes will be set up for middle-school pupils to explore the fascinating and little-known world of the different starter cultures used to make cheese.
Booking required: firstname.lastname@example.org or through the website cheese.slowfood.it
Orto in Condotta
Orto in Condotta is a project to bring vegetable gardens to schools so children can grow their own food while developing manual skills and stimulating the senses. Today the Orto in Condotta gardens are increasing rapidly in number around the world, with almost 200 school gardens active in Italy and 100 in the rest of the world. At Cheese a special space will be set up to illustrate the characteristics of Slow Food’s most important educational project for schools.
The Orto in Condotta project has been made possible by the support of Fondazione L. Bonduelle, Unipol, Ricola and Garofalo.
Taste Test: Playing with the Senses
Younger children will once again have the chance to put their senses to the test, using sight, taste, touch, smell and hearing to recognize everyday foods. Adults can instead sample some common and unusual tastings and pairings in order to learn more about the “forms of milk.”
A series of events held every day, each lasting about two hours, offering the chance to explore and discuss the present situation and future prospects for milk and dairy products and their consumption inside and outside the home. The topics to be covered include current agricultural policies, food safety and hygiene, production techniques, the protection of cheeses, buying for canteens and the inclusion of products in public food service menus.
As part of the Milk Workshops, two Dream Canteen debates will tackle the subject of public food service. The first event will discuss how to find a suitable middle path between anonymous industrial cheeses and the sophisticated tasting of exclusive products. The second will present the Slow Food manual on public food service, based on a study carried out in schools.