Desde blocdeformatges us recomanem amb passió el Cheese , certàmen cel.lebrat cada dos anys a Bra (Itàlia). És la millor fira de formatges del món, per dimensions i continguts. Són 4 dies de xerrades, “milk workshops”, tallers, olimpiades (concurs de formatges), parades al carrer… Un paradís pels amants del formatges o #cheeselovers, que sembla que en anglès està més de moda…
Aquest any el país convidat és Espanya, i Catalunya hi té una representació especial.
Trobareu el programa a l’enllaç següent: Fira Internacional de formatges 2015 a Bra, us hem sel.leccionat les xerrades dels formatges catalans i espanyols.
Molta merda companys!
Dissabte 19…
4 pm –Taste Workshop- Independence for Catalan Cheeses
For years Catalonia has produced cheeses without a well-defined style and personality. With a few exceptions, it tended just to copy from neighboring France. But for some time now things have been changing, and Catalan cheeses are becoming a reference point for the rest of Spain. In this workshop, Francesc Portet of Caseus Affinadors, a small cheese maturing and distribution company that supplies the finest restaurants in Catalonia, will tell you all about them. The cheeses up for tasting will be served with a selection of Catalan natural wines chosen by the Barcelona vegetarian restaurant Rasoterra.
Book at the events reception (Vicolo Chiaffrini 2). Per Caseus Afinadors: Francesc Portet i Xavier Bordetas.
Diumenge 20…
4:30 pm – Milk Workshop – Quesos? Two Hundred Ways to Say Cheese in Spain (Palazzo Garrone courtyard). From the Asturian pastures to the volcanic landscapes of the Canary Islands, Spanish cheeses are as varied as the landscapes that produce them. Around 200 traditional varieties bear witness to Iberian cheesemaking skill and the many identities and cultures of this land. This biodiversity, however, is under threat from standardization, thanks to a mistaken conception of food safety and hygiene. Spain is the guest country at Cheese 2015; small-scale producers, farmers, veterinarians and other experts from the dairy sector will introduce us to the panorama of cheesemaking in Spain today and the challenges they face. Includes a tasting. With María Jesús Jiménez, president of Que Red Española de Queserías de Campo y Artesanas; José Luis Martín, cheese-making technician; and María Orzáez, Isidoro Jiménez and Pascual Cabaño, artisan producers, introduced by Remedios Carrasco, coordinator of Red Española de Queserías de Campo y Artesanas. Chaired by Rossend Domenech, journalist. Languages: Italian, English, Spanish. Free
