{"id":8671,"date":"2006-03-30T00:00:00","date_gmt":"2006-03-29T22:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/cheese-stages-2006\/"},"modified":"2012-08-29T12:12:17","modified_gmt":"2012-08-29T10:12:17","slug":"cheese-stages-2006","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/cheese-stages-2006\/","title":{"rendered":"Cheese Stages 2006"},"content":{"rendered":"
\n

New Cheese Stage: Students Travel South to Abruzzo to Study Typical Cheeses<\/strong><\/h3>\n

Other Groups in Emilia-Romagna, Lombardy, Piedmont and Veneto<\/strong><\/h4>\n<\/div>\n

The students of the University of Gastronomic Sciences degree course
\nwill have a chance to see at first-hand what they\u2019ve been learning
\nabout in their Microbiology and Hygiene classes when they spend five
\ndays on stage studying cheese production, from raw milk to final aging.
\nFrom April 3 - 7<\/strong> five groups of approximately 14 students each
\nwill be studying Asiago, Parmigiano-Reggiano, Grana Padano, Piedmontese
\ncheeses, and a new topic this year, the cheeses of Abruzzo.<\/p>\n

The stage in Abruzzo<\/strong>, a mountainous region on the southern
\nAdriatic coast, will be based in and around the National Park of Gran
\nSasso, and the Monti della Laga. Two cheeses in particular will be
\nstudied, both Slow Food Presidia: Canestrato di Castel del Monte and
\nPecorino di Farindola. Both are made with sheep\u2019s milk, and among the
\nthe themes covered will be the breeds of sheep native to Abruzzo.
\nOthers include the history of the tradition of the transumanza, the
\nseasonal movement of livestock to mountain pastures, and the use of the
\npark\u2019s name and logo in the marketing of local food products.<\/p>\n

Further north, in the Veneto, one group will focus on just one cheese, Asiago<\/strong>. Based at the Veneto Agricoltura - Istituto per la Qualit\u00e0 e le Tecnologie Agroalimentari <\/em>(Institute
\nof Food Quality and Technologies) in Thiene, near Vicenza, they will
\nhave lessons from Veneto Agricoltura experts and staff from the Asiago
\nConsortium, covering topics such as breeds of milk cows, milking, the
\nmicrobiology of milk, and the use of natural and selected cultures, as
\nwell as visiting a number of farms and cheese producers.<\/p>\n

Perhaps the most famous of Italian cheeses, Parmigiano Reggiano<\/strong>,
\nwill be the subject of another stage. Students will travel to Reggio
\nEmilia, where they will study in its native territory a cheese that has
\nbeen imitated around the world. Visits to different cheese producers
\nwill help them understand the history of the cheese, the variations
\npossible in the production of Parmigiano and the importance of every
\nstep of the cheese\u2019s journey from the cow\u2019s fodder up to the aging of
\nthe forms. Also included is a visit to a cheese producer who uses the
\nmilk from vacche rosse, the traditional red cows.<\/p>\n

While staying in Sirmione, on the shores of Lake Garda, one group will spend the five days focussed on Grana Padano<\/strong>,
\na hard cow\u2019s milk cheese that is made throughout northern Italy. The
\nstudents will visit the headquarters of the Grana Padano Consortium in
\nDesenzano, where they will learn about the production of the DOP cheese
\nand the issues related to its marketing, with case studies of
\npromotional campaigns and an analysis of domestic and foreign markets.
\nThe theoretical lessons will be complemented by visits to farms, cheese
\nproducers and wineries.<\/p>\n

The students on the Piedmontese cheeses<\/strong> stage will discover the
\nrich traditions of cheesemaking of this northern Italian region. The
\nstage will be held the Monregalese Valleys, at the Valcasotto aging
\nfacility established by the producer Beppino Occelli. Particular
\nattention will be paid to the Alpine cheeses such as Raschera, Loza and
\nVerzin. following the chain of production from the raising of the
\ngoats, sheep or cows and their foddering to the processing of the milk
\nand the aging of the cheese forms. Supplementary lectures will be held
\non themes such as food and philosophy, biblical food references, and
\nthe Slow Food philosophy of buono, pulito, giusto<\/em>, (good, clean, fair).<\/p>\n


\n-> See more press releases<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

New Cheese Stage: Students Travel South to Abruzzo to Study Typical Cheeses Other Groups in Emilia-Romagna, Lombardy, Piedmont and Veneto The students of the University of Gastronomic Sciences degree course will have a chance to see at first-hand what they\u2019ve been learning about in their Microbiology and Hygiene classes when they spend five days on […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"0","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"show_related_posts":true,"mobile_featured_image":[],"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[662],"tags":[],"class_list":["post-8671","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=8671"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8671\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}