Italians are well known for their absolutely divine way of composing a meal, but the secret is in the pristinely composed ingredients that give those meals that high quality feeling! We’re zeroing in on the Italian mastery of cheese, and sipping along the discovery process on Italian Prosecco that seems to complement the summer season better than any other beverage time of year for its powerful yet notably bright sweetness that feels more like absorbing fresh nectar from a succulent sweet fruit than most any other sweet bubbly spirits… You’ll learn and taste all about Italian cheeses by region, traditional practices that gave birth to popular cheeses gaining clues into the Italian culture and discover whole new flavor sensations, enjoying some of the best things life has to offer! Italians seem to be born with a gift, and we’re certainly more than happy to enjoy the fruit of that gift! We will focus on flavor notes and profiles of some of Italy’s best cheeses, learning to spot the best of the best and savor the creaminess and grittiness- not to mention some of the most decidedly pungent- of the most well known Italian cheeses to those off the beaten path. Travel to the Italian countryside of cheese and prosecco without having to pack anything but an open-minded stomach!
Cheeses: Parmigiano Reggiano; Grana Padano; Taleggio; Branzi, Fontal Val D’Aosta; Gorgonzola Piccante & Dolce; Tuscanos; Bufala Mozzarella
Proseccos: To be announced in class
Class Type: Educational, hands-on cooking class
Class Notes: Discover seasonal Italian cheeses by region, flavor and culture while sipping on and learning about Italian Prosecco!
Allison is the fourth generation of the family-run cheese import, export, manufacturing and distributor, Arthur Schuman Inc. Arthur Schuman Inc. is the largest importer of hard cheese in the US. ASI sources cheese from all over the world including Italy, Holland, France, Switzerland, Argentina, and Uruguay and has relationships spanning over 65 years with many of their vendors. Allison graduated from Skidmore College with a degree in Neuroscience, before deciding cheese and food was her real passion. After studying Master Cheese makers in Italy for six months, she joined ASI in 2008 where she manages the Italian specialties and works on product innovation. Contact Allison