Vacche Rosse ("Red Cow") Parm
Coming our way in this class:
--Fiore Sardo - "Flower of Sardinia," DOC, sheep milk, rich taste with underlying sweetness.
--Piave - In the Parmesan family, DOC, cow's milk, hard, natural rind, nutty strong sweet. from Veneto in the Dolomites.
--Raschera - DOC Alpine, cow, small amount sheep and goat, square, compact with small holes, intense flavor, "stings" when ripe. Piemonte.
--Fontina - Mountain cheese, elastic, soft texture, thin brown rind, rich, sweet and delicate flavor, from Valdostana cows, Valle d'Aosta.
--Vacche Rosse ("red cow")
Parmigiano - 8 century-old tradition, aged up to 4 years, intense flavor and aroma Emilia-Romagna.Contact
Susan BarclaySlow Food PIttsburgh
stbarclay13@verizon.net
Curd Herd's Class with a Pro
SFP Curd Herd Returns Home:
Tradtional Cheeses of Italy
Sunday, July 21 -- 2-4 pm
Come Home to Italy
Focus: Traditional Italian Cheeses
(registration link below)
It's a homecoming to the land that launched Slow Food
Traditional Italian cheeses have been at the heart of the Slow Food movement since it started 33 years ago. We explore the traditional practices that make these cheeses extraordinary.
OUR GUIDE: Local cheese educator and enthusiast David Bennett. For this special class, David takes inspiration from Slow Food International's "Italian Cheese: A Guide To Its Discovery and Appreciation."
David Bennett at Penn Mac with Carol "Dear Heart" Pascuzzi.
David studied with Max McCalman, world-renowne d cheese expert, the first Maitre Fromager in the United States and author of four cheese books, at the Artisanal Cheese Center in New York. David's other credentials: taught wine/cheese classes at Sweetwater Arts Center; launched a series of cheese/wine tasting cruises with local wine educator Jack Brice; currently leads cheese tasting hikes with Venture Outdoors.
THE CLASS: generous tastes of five cheeses, bread and crackers; you buy the wine/beer.
Our Host: Mezzo, the middle floor of Sienna Mercato, Downtown. Stay on after the tasting to enjoy house-made charcuterie, wood-fired pizzas, pastas and small dishes.
TIME: 2-4 pm, DATE: Sunday, July 21
FEE: $20 SFP members; $25 non-members.
*The tab for Curd Herd classes and tastings varies depending on host, menu and venue. Affordability is the point. We want to feed that habit of yours, with everyone coming regularly.