Francesco Quercetti from Slow Food Marche introduces us to some real treasures of the Marche countryside: Casecc, a homemade cheese aged in walnut leaves from the Montefeltro area. This ancient cheese has been revived through new historical research and has only recently been reintroduced. During the tasting, we will sample the four cheeses from the four producers and affinators who currently make it in various maturities.
Next, we focus on Pecorino from the Sibillini Mountains (Slow Food Presidia), also available in different maturities. This pecorino is produced in the area of the Sibillini Mountains Park, covering the three southern provinces of Marche: Macerata, Fermo, and Ascoli Piceno. Originally, the milk came from Sopravissana sheep, a native breed of the Sibillini, but following the arrival of Sardinian shepherds, it is now mostly or entirely made from Sardinian breed milk.
With: Francesco Quercetti
Participation fee: €20.00/15.00 for members of Slow Food, ONAF, SKV, HGV, TV
Simultaneous interpretation provided – easy to understand also for amateurs.
Duration: approx. 45 minutes
Registration & information: Karin Huber, laboratorio@kaesefestival.com / tel. +39 335 7036533 or online at ahrntal.com