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Dive into the world of Italian cheese, alternating theoretical and technical parts with practical parts, namely tasting parts. Pesaro (PU) will host the Level 1 course (Director: Paolo Lizio) for 7 evenings from October 16, 2024. The course is taught by ONAF Master Tasters (Photo: https://www.facebook.com/onafitalia), They will penetrate like a knife into the heart of this universe made up of regionality, tradition, the search for quality and production regulations. In Italy, around 500 different types of cheese are produced from cow’s, sheep’s, goat’s and buffalo’s milk, more than 50 of which are DOP: the ONAF course will put this extraordinary tradition at the heart of the curriculum.
From cheese tasting methods (appropriate use of the senses, tasting environment, cheese taster’s terminology, sensory analysis, consumer evaluation, amateur tasting) to the chemical, microbiological and product aspects of milk, but also dairy technology (pasteurization and heating of milk, boiler processing, curd cutting, salting, ripening, maturation and refining), in-depth information on soft, semi-hard, hard and stringy cheeses, dairy culture and regulations and pairing of cheese with wine, fruit, vegetables, honey and jams.
Knowing how to correctly use the five senses (sight, touch, smell, taste and hearing), filling in a specific “sensory tasting sheet” in an objective way, using a recognized “technical” vocabulary, but above all being able to understand Decoding all the aspects behind the peel (or rind) therefore becomes a matter of love and respect for one of the purest (and least known) diamonds of Italian gastronomy and wine.
Course Details
Dar 16/10/2024
November 27, 2024
Application deadline: February 10, 2024
National Air Force Delegation
Level 1 Course
Location: IPSSAR S.Marta Hotel Institute
Address: Strada delle Marche, 1
City: Pesaro
Province: PU
https://www.onaf.it/index.php?c=corsi&a=dettaglio&id=383
Contact Details
Director: Paolo Lizio
telephone number: 331 2249936
Email Reference: onaf@onaf.it
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