The Master of Food is a series of 28 courses for adults, offering an intimate look at regionally important foods and their production, from farming and processing through to sensory evaluation. Each course has been developed to reflect the link between food and pleasure, the recognition of flavors and the story, culture and people behind a product.
To date, 4,600 people in Italy have taken the four-part cheese course, a complete immersion in the subject covering both artisanal and industrial production. The lessons provide the theoretical and practical foundations for recognizing and evaluating different types of cheese, with a particular focus on raw milk. They cover tasting techniques, milk types, livestock breeds, cheesemaking technology, legislation, storage, nutrition and suggestions for the best way to use cheese in the kitchen. Each lesson includes a tasting of a variety of cheeses in order to put into practice what has been learned.
Click here to see the lesson plans for the Master of Food in cheese (in italian).
Additionally, the Slow Food Italy education office has recently started a specific Master of Food on mozzarella and is also designing activities for families on the association's key issues and on everyday food, which naturally includes cheese. The aim is to spread the culture of a healthy diet that respects the environment and producers.