Cheese lovers can be seen anywhere globally and have a strong connection with Italian dishes. There are wide varieties of cheese; Asiago, Parmigiano, Reggiano, burrata, and mozzarella, just to name a few. People in Italy have tried manufacturing various food products, and cheese is not left aside. They give the cheese an authentic taste. Italy people who wish to try making cheese can go to these institutes to sharpen their culinary skills in cheese making.
Italian Culinary Institute
This institute organizes a one-week certificate program mentored by its masters. Chefs, home gourmets, cheesemongers, hobbyists, and entrepreneurs can enroll and gain the maximum benefit. The participants are involved in every step, from the planning and development of every recipe to the phases required for production. They also know all the information necessary for storage, shelf life, and servings. Hygiene is maintained as per government and HAACP regulations. The program fees include ground transfers, cultural travel, accommodations, and exquisite meals.
Italian Professional School of cheese making
Its 6-day cheesemaking course considers every issue related to cheese. Things like the kind of cheese to start with, the required ingredients, and the sequence to follow to make cheese are taken into account. It is organized by Italian professional masters that run the actual artisan cheesemaking factory. These specialized mentors will provide direct hands-on training. Anyone interested in Italian and French cheese making in any way, either as a manufacturer or investor, can enroll in it. Training is provided in groups with 5-8 persons at a time. They also help people organize cheese production, selling, and distribution.
This cheese manufacturing course is designed by a professional instructor, wine sommelier, and cheese taster, Maria Sarnataro. One can’t learn to make cheese in a few hours; it’s an art that may take a lifetime. This course provides enough training to newbies by professional artisan cheesemakers. These people will share even the minutest details about cheesemaking. Their specifications are, hands down, cheese and ricotta, which their elders have passed on to them. Using English as the preferred language, the course is perfect for novices, chefs, makers and cheese vendors, and dairy animal farmers. The maximum lot size is six people, so proper attention is given to everyone.
Mama Isa’s Cooking School, Venice
This cooking school organizes a 2-3 hour daily session for teaching scrumptious homemade Italian ricotta. Generally, this cheese is made by using some specific organic cow milk. Still, here, the participants will be taught using either sheep or goat milk. This session is unique because students will savor a homemade pasta dish. The recipes are taught very patiently, and everyone’s doubts are considered, which makes them confident enough to try those recipes at their place. A booklet containing various recipes in English is also provided to them.
La Bucaccia Da Romano
This restaurant, La Bucaccia, has a strong history of cheese making. The owner, Romano Magi, was introduced to the cheese industry, cheese making/maturing, and then its distribution by his father. He is an expert who has created a different and aromatic world of cheese. He teaches his students how to recognize and pair various cheese types with wine and other food. He is proficient in this field and used to organize such classes even during the Tuscan Sun Festival in Cortona. In these classes, Romano shares the secret tips for making perfect cheese.
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