Even if you don’t want to be a cheesemaker in your life, we are sure you want to understand “how” the things you eat are made.
Cows: how much milk do they make?
And how much is needed to make cheese?
Is it all milk we eat when we eat a slice of cheese?
How many breeds of cows are there? Do they all produce the same amount of milk? But when? But is this milk taken from the calves? And what do cows eat?
Did you know that the taste and quality of milk depend on what the cows eat? And that milk changes the flavor based on what they eat?
And if the cows feed on grass, probably, since the herbs are different according to the season, does the cheese also have “seasonal” flavors? but cows (milk-cow is more precisely in the case of dairy animals) eat only grass?
Alessandro de Cesaris is our master dairyman: a technician who explains to us why it is not good to make cheese with fresh milk bought at the supermarket, even if it is “HIGH quality”.
In short: even from this lesson on cheese and how to make it, we can understand a lot about human nutrition and how to improve ours, also to improve the common health of animals and the planet.
Because it is not true that food techniques are only the prerogative of professionals: we are all experts because we all eat and manipulate food.
Alessandro DE Cesaris will be at GiglioCooking again on 13 and 14 November. Don’t miss this opportunity! And then, you have fun too!
BASIC DAIRY COURSE
Summary of the program:
- Knowledge of the various types of milk structure and type of farming and classification of the use of rennet and lactic ferments. Basic techniques for producing cheeses and derivatives.
2 Classification of the different types of cheeses, from stretched pastas, raw pastas, cooked pastas.
The students will learn the basics of milk processing with the production of fresh cheese (primo sale in various aromas, soft caciotta and ricotta). At the end of the course the students will receive a technical sheet with the procedures to replicate what they learned in the basic course.
The courses will not take place with fewer than 6 participants
The maximum limit per class is 10 people
People will be directly involved in the preparations.
Participants receive datasheets and recipe books, as well as contacts for dairy material and milk.
There will be a final tasting with small surprises and delivery of certificates of participation in the course.
Each course consists of two lessons of 4 hours each.
Saturday 13 and Sunday 14 November 2021, from 10:00 to 14:00
cost 180 euros
Reservations are open until November 6, 2021.
CONTACTS:
info@giglioccoking.com
whatsapp 3485115525
Marcella Ansaldo © 2021