After receiving a message in Italian earlier this week from Latteria Perezin regarding a cheese class they are involved in later this month, I asked them for the English translation so I could share details with you.

Spending a short week late September in Collalto di Susegana, Veneto (near Treviso) getting a Slow Food education on Italian cheese sounds like a perfect foodie vacation.

Since the class and materials used will be in Italian, it is better suited to those with a grasp of the language or wanting to improve their skills.

Let me share the details on this program as they were given to me:

In this second course we are going to study the Italian cheese making universe and we are going to focus on the most representative European realities.

We are going to show you all classifications and types, the particular technical production systems, quality and all different textures of cheeses, together with their aromatic complexity teaching you how to understand it.

The method we are going to use is different from the first level course. We will start from a cheese tasting to describe the organoleptic and technical aspects of it.

A very interesting overview that starts from spun pastes typical of South of Italy to the cow cheeses of Po Valley, or from all different types of pecorino produced in Italy finishing with some famous examples of European cheeses.

During the 4 lessons of the course we will collaborate with Italian producers or refiners.

I lesson:

General revision

• Short revision with reference to sensorial exams
• European rules
• Rules that governs PDO and PGI cheese
• List of Italian PDO and PGI

 II lesson:

Quality ingredients:

• Pastures
• Breeds
• Raw milk
• Main cheese defects

 III lesson:

Cheese classifications:

• Cheese labels
• What is a slow food sector?
• Sectors cheeses

IV lesson

Milk products and other derivatives:

• Other derivatives of milk
• Worked cheese
• Cheese of the world

 Tasting of different cheeses paired with wines

 Teaching Material:

- course issue

-“Formaggi d’Italia” book, Slow Food editor

The II level Slow Food Master, in collaboration with Perenzin dairy, will be taught by Mr Cristiano De Riccardis in Casa Coste Trattoria, Morgante Street, 35, Collalto di Susegana, on Wednesday 22, Thursday 23, Monday 27 and Tuesday 28 September 2010 at 20:30.

Course cost for members of Slow Food 120,00 € (for the others plus membership card cost)

For further information and bookings please contact Conegliano area manager 346 0101737 renato.grando@libero.it or 0438 21355 info@perenzin.com.

Sorry for the relatively short notice.

(* illustration is Organic Robiola by Latteria Perenzin)