started today the first-level course for cheese tasting.
The course is aimed at all those who for personal or professional interested in improving their knowledge of cheese.
Classes will be taught by professors and teachers Tasters dell'ONAF.
the exam final entry in the book entitles Tasters ONAF and allow the frequency of the master's level 2.
Course fee: 240 € (including membership and subscription to ONAF 2010 CASEUS)
at IRECOOP TUSCANY - Via V. DE GAMA, 27 - Florence
Information: Roberto Mushrooms tel. 055.582180 - cell. 338-9103413 fax 055.5609915
roberto.funghi poste.it roberto.funghi @ poste .
www.formaggifirenze.altervista.org - www.onaf.it
PROGRAM
Lesson time: 20.30 to 22.30
LESSON
first taste of cheese technology - Part 1
. The senses: sight, smell, taste, touch, hearing
. The technique of sampling
. Terminology for tasting and evaluating the structure of
TASTING: Crescentia, Asiago DOP breed of semi-cooked and seasoned
second LESSON
Technique Tasting Cheese - Part 2
. The tasting amateur, sensory analysis and their differences
. The assessment of consumer
. The olfactory evaluation, aroma, taste and aftertaste of
TASTING: Robiola fresh pecorino cheese and fresh
third LESSON
milk and its composition
. Proteins, lipids, carbohydrates
. The appropriate
of various animal species. L 'importance of milk in
TASTING: milk cheese from cows, sheep, goat
fourth LESSON
Microbiology dairy
. Classification of microorganisms (MO)
. Factors affecting the growth of
MO. The MO of mportanza compounds on aroma and flavor of
TASTING: Pressed Asiago DOP, DOP Emmentaler, Gorgonzola DOP
LESSON
fifth place of dairy technology
The soft cheeses
. T
rennet. The curd temperature, breaking, pressing, curing, steaming, curing
TASTING: Caciotta fresh Stracchino, DOP Taleggio DOP Quartirolo Lombardo
LESSON
The sixth semi-hard and hard cheeses
. Technology
cheese tasting. The grafts, coagulation and curd treatment
. Special features of disciplinary
TASTING: PDO Parmigiano Reggiano (24-30 months), DOP Fontina, Bra Duro DOP
7th LESSON
Sheep and goat cheeses
. Historical notes
. Type of milk
. Coagulation and curd treatment
TASTING: DOP Pecorino Toscano DOP Pecorino Sardo and Siciliano, fresh goat cheese and
8th LESSON
string cheese.
technology in the making. Historical notes
. Milk, features and treatments of
TASTING: Mozzarella, Scamorza, Provolone
9th LESSON
Culture and dairy legislation. The evolution of cheese
. Classification of different cheeses
. N ormat protection DOP-IGP - Consortia
TASTING: Valtellina Casera DOP, Bitto DOP, DOP Montasio, Toma
Use and pairing cheese and wine
. From cheese to the table, cutting and storing
. The cheese in the food
TASTING: Formai de Mut PDO, PDO Parmigiano Reggiano in the mountains, with three wines Bettelmat
Match
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