Taste experience | Cheese Festival 2026

The authentic Gamalost - likely Norway’s oldest and most traditional cheese - is at risk of extinction! Similar to the local Graukäse, this sour-milk cheese is produced through various unique fermentation processes.
These extraordinary varieties will be presented by Peter Friedrich Schornik, an instructor of cheesemaking and dairy processing at the Sogn Jord-og Hagebruksskule (an organic agricultural school). In the school’s small-scale dairy, he produces traditional specialties such as brown cheese (Brimost), the historic gray cheese (Gamalost), and unsalted semi-hard cheese (usalta Kvitost).
During this session, participants will taste every stage of Gamalost - from fresh varieties to various refined versions - as well as the popular Pultost seasoned with caraway seeds. To finish on a sweet note, the tasting will conclude with a "dessert" of classic Brunost.

Simultaneous translation in German and Italian (English available on request)

With: Peter Friedrich Schornik (NOR)

• Friday, 13.03.2026, 3:00 pm
• Participation Fee: 20,00 €
• Members of Slow Food, ONAF, SKV, HGV, TV: 15,00 €

Registration: Please contact Ms. Karin Huber
Tel. +39 335 7036533 - laboratorio@kaesefestival.com

Jan Peter Aursnes is the author of two books on Norwegian cheese, a member of the British Academy of Cheese, and a board member of the Norsk Gamalostlag association. He presents a selection of new and excitingly creative cheeses from Norway—a country that has made massive strides in the development and production of premium quality cheese over the last 25 years. Participants will enjoy a unique and magnificent palette of innovative Norwegian cheeses. For the first time in South Tyrol, we will taste a range spanning from the fresh Kubbeost to Kristines myke, Barents Beste, Bufast, and Kivit, culminating in the fascinating blue cheese Kraftkar.

Simultaneous translation in German and Italian (English available on request)

With: Jan Peter Aursnes (NOR)

• Friday 13/03/2026, 5:00 pm
• Participation Fee: 20,00 €
• Members of Slow Food, ONAF, SKV, HGV, TV: 15,00 €

Registration: Please contact Ms. Karin Huber
Tel. +39 335 7036533 - laboratorio@kaesefestival.com

A journey through the biodiversity of the valleys of the Province of Trento. We will savor products from alpine pastures and farms that produce according to Slow Food criteria, thereby ensuring the continued existence of high-altitude farming and the production of premium raw milk cheeses. Our selection includes the Casolet from the Caseificio Turnario di Pejo, pure Grey Alpine milk cheese from the Val di Non, Lagorai alpine cheese, and goat cheese from Monte Bondone. Naturally, the tasting would not be complete without the summer Vezzena from the high plateau of the same name and the excellent Trentingrana from the slopes of Monte Baldo.
To accompany these delicacies, we will serve Slow Food Presidia wines: the ancient and rare Enantio a piede franco (from ungrafted vines) and the ultimate dessert wine - the Vino Santo Trentino, a prestigious Slow Food Presidium.

Simultaneous translation in German and Italian (English available on request)

With: Tommaso Martini (IT)

• Saturday, 14.03.2026, 10.30 am
• Participation Fee: 20,00 €
• Members of Slow Food, ONAF, SKV, HGV, TV: 15,00 €

Registration: Please contact Ms. Karin Huber
Tel. +39 335 7036533 - laboratorio@kaesefestival.com

Armando Gambera, ONAF Master Cheese Taster and acclaimed author, brings the finest French AOP soft cheeses to the Cheese Festival. The French are widely recognized as the ultimate masters of this particular style of cheesemaking. Together, we will conduct a professional tasting of France’s best soft cheeses while uncovering fascinating background knowledge about these magnificent products. When it comes to the art of soft cheese, France truly remains "la grande nation."

Simultaneous translation in German and Italian (English available on request)

With: Armando Gambera (IT)

• Saturday, 14.03.2026, 1.00 pm
• Participation Fee: 20,00 €
• Members of Slow Food, ONAF, SKV, HGV, TV: 15,00 €

Registration: Please contact Ms. Karin Huber
Tel. +39 335 7036533 - laboratorio@kaesefestival.com

Francesco Quercetti from Slow Food Marche brings us "cheese jewels" from his home region. We will discover the "homemade" Casecc from the Montefeltro area, a cheese refined in walnut leaves. This ancient variety was recently "reborn" following the discovery of historical records. We will taste Casecc from all current producers at various stages of maturation. Furthermore, we will focus on the Pecorino dei Monti Sibillini (a Slow Food Presidium). This cheese originates from the Sibillini Mountains National Park. Historically, the milk came from the indigenous Sopravissana sheep breed, which was gradually displaced by Sardinian sheep following the arrival of Sardinian shepherds in the region.

Simultaneous translation in German and Italian (English available on request)

With: Francesco Quercetti (IT)

• Saturday, 14.03.2026, 3:30 pm
• Participation Fee: 20,00 €
• Members of Slow Food, ONAF, SKV, HGV, TV: 15,00 €

Registration: Please contact Ms. Karin Huber
Tel. +39 335 7036533 oder laboratorio@kaesefestival.com

Rachele Petrucci’s family hails from the Monte Oppio Valley, in the heart of the Pistoia Mountains. Five years ago, she took over her grandmother's farm and has since dedicated herself entirely to breeding goats and sheep for milk and cheese production. Today, her flock has grown to over 200 animals. Rachele will share her unique journey of becoming a shepherdess and cheesemaker, explaining how she crafts a magnificent range of products - from fresh ricotta to blue cheese. During the tasting, we will experience lattiche, primo sale, various semi-hard cheeses, Pecorino "asserbo" and "abbucciato", as well as aged goat cheeses. The grand finale will be her fantastic blue goat cheese. (The Pecorino della Montagna Pistoiese is a Slow Food Presidium.)

Simultaneous translation in German and Italian (English available on request)

With: Rachele Petrucci (IT)

• Saturday, 14.03.2026, 5:30 pm
• Participation Fee: 20,00 €
• Members of Slow Food, ONAF, SKV, HGV, TV: 15,00 €

Registration: Please contact Ms. Karin Huber
Tel. +39 335 7036533 oder laboratorio@kaesefestival.com

Karuna Chocolate is a small-scale "Bean to Bar" manufacturer that crafts 25 varieties of premium organic chocolate, managing every step from the bean to the finished bar. Hand-selected fine flavor cocoa beans are transformed into purist, aromatic chocolates. For founder Armin, it is essential to guarantee ethically traded cocoa, plastic-free packaging, and uncompromising transparency throughout every stage of the craft. We will taste single-origin "pure crus" alongside exciting new creations, such as chocolate infused with evaporated gin, a barrel-aged chocolate matured in Port wine casks, and a purely plant-based white chocolate made with Madagascar vanilla that is entirely dairy-free. Additionally, we will discover the origins and history of the ingredients. Last but not least, we will enjoy Karuna’s latest developments in chocolate-coated dragees.

Simultaneous translation in German and Italian (English available on request)

With: Armin Untersteiner (IT)

• Sunday, 15.03.2026, 10.30 am
• Participation Fee: 20,00 €
• Members of Slow Food, ONAF, SKV, HGV, TV: 15,00 €

Registration: Please contact Ms. Karin Huber
Tel. +39 335 7036533 oder laboratorio@kaesefestival.com

The cheeses for this tasting come directly from Puglia. They are absolute niche products - the hidden gems of local Apulian cheese production. Giuseppina Ortalizio from the National Organization of Cheese Sommeliers (ONAF) has handpicked these treasures for us. We will experience the fresh goat’s milk Cacioricotta, as well as Caciocavallo and Canestrato, both made from sheep's milk. A highlight of the session is the famous Pallone di Gravina, matured for 12 months. The selection is completed by the historic Caciocavallo Podolico and the classic Canestrato Pugliese DOP.

Simultaneous translation in German and Italian (English available on request)

With: Giuseppina Ortalizio & Armando Gabera (ONAF)

• Sunday, 15.03.2026, 1.00 pm
• Participation Fee: 20,00 €
• Members of Slow Food, ONAF, SKV, HGV, TV: 15,00 €

Registration: Please contact Ms. Karin Huber
Tel. +39 335 7036533 oder laboratorio@kaesefestival.com