The cheeses in this workshop come directly from Puglia. They are niche cheeses that are virtually impossible to find, such as fresh goat’s milk cacioricotta, caciocavallo and canestrato, both made from sheep’s milk, as well as the famous 12-month-aged Pallone di Gravina, Podolico caciocavallo, and Canestrato Pugliese PDO. Tastings not to be missed, guided and commented on by Giuseppina Ortalizio, ONAF Delegate for Puglia, and Armando Gambera.
With: Giuseppina Ortalizio & Armando Gambero (ONAF)
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