From milk to cheese: how to identify quality in cheese

From 2015-07-06 15:00:00 to 2015-07-06 17:00:00
Venue: Italian Chamber of Commerce in Japan
Venue:
Italian Chamber of Commerce in Japan

From milk to cheese: how to identify quality in cheese

A technical seminar on the tasting methods and the production of cheese

 

ICCJ proudly presents a professional seminar on one of the most important ingredients of Italian cuisine: cheese. Led by Cristiano De Riccardis, food-tasting expert, participants will learn everything from the production to the different types and classifications of milk and cheese. Additionally, participants will also be able to learn professional tasting methods of cheese..

 

Seminar topics and tasting information::

 

– Types of milk: chemical composition of raw/fresh milk
– Factors that affect the production of raw/fresh milk
– Production technology and process
– Types of cheese
– D.O.P. cheese using raw/fresh milk: strengths and weaknesses
– Instruction on professional tasting methods
– Tasting of various types of cheeses:

– Piumetta a crosta fiorita

– Grana Padano stagionato 13 mesi

– Pecorino di Pienza

– Robiola Vecchia

*cheese list may be subject to change

 

When:   2015, July 06 (Monday)

Time: 15.00 – 17.00

Language: Italian with Japanese translation

Where:   Italian Chamber of Commerce in Japan

Address: FBR Mita Bldg. 9F, 4-1-27 Mita, Minato-ku, Tokyo 108-0073

Cost:  ICCJ, ADI Members / AQI Restaurants / Journalists 4000 yen

Non-Members                    5500 yen

Limited seats!​!

BOOK NOW!

CRISTIANO DE RICCARDIS 

High-quality cheese master taster, De Ricardis is an expert on consultancy activities for buyers of European high-quality, gastronomical products.
He is registered in the National Roll of the “MIPAF” and at the Department of Commerce of Piacenza.
In Italy, he specialised in educational and research methods/programmes, such as guided tasting sessions, aiming to improve the quality and organoleptic properties of dairy products and extra virgin olive oil. Additionally, he is an international expert in sensorial analysis and organoleptic evaluation of food products.
As the Head of Panel, he is also responsible for the organisation and training of the Panel in organoleptic evaluation of extra virgin olive oils, according to the new European Market regulation Ce.N. 796/02.
For more than 10 years he has been a teacher for the prestigious Slow Food association, and a lecturer at the University of Gastronomic Sciences in Pollenzo (Piedmont).

The seminar belongs to the series “L’arte di degustare – The art of tasting“, that also includes the following appointments
– 29/06/2015 (OLIVE OIL) “What does it take for an olive oil to excel on the market?
– 06/07/2015 (CHEESE) “Cheese, honey and jam in perfect harmony: Italian-style”
– 13/07/2015 (BALSAMIC VINEGAR) “The art of pairing balsamic vinegar with fruit”
Participation in more than one seminar will grant the following DISCOUNT*:
2 seminars -1000 JPY
3 seminars -2000 JPY
4 seminars -3000 JPY
*Discounts can not be combined, applicable to the total amount due for the participation in the selected number of activities.

 

 

 

Image credits: JoelMinden