Cheese, a world to discover
Cheese making laboratory
Alpi Cozie Cheese
Cheese-making laboratory
Cheese making laboratory
Alpi Cozie Cheese - Foto Luca Giunti
Cheese-making laboratory
Recipients
- Kindergarten
- Primary school
- Lower secondary school
- Upper secondary school
With differentiated insights based on the school cycle.
Objectives
- Deepen the history of the discovery of cheese-making
- Promote knowledge of milk processing methods into dairy products
- Enhance the richness of valley productions - small entities that protect biodiversity
- Develop analytical and observational skills through sensory and laboratory approaches
- Increase awareness of the meaning of sustainable consumption
Recipients
- Kindergarten
- Primary school
- Lower secondary school
- Upper secondary school
With differentiated insights based on the school cycle.
Objectives
- Deepen the history of the discovery of cheese-making
- Promote knowledge of milk processing methods into dairy products
- Enhance the richness of valley productions - small entities that protect biodiversity
- Develop analytical and observational skills through sensory and laboratory approaches
- Increase awareness of the meaning of sustainable consumption
Making cheese in the past meant being able to preserve a food, milk (which is otherwise easily perishable), thus being able to preserve its nutritional properties over time. Nowadays, in our country, there are hundreds of different production methods and qualities of cheese, representing environments and cultures that speak to the incredible biodiversity of which we are guardians.
Starting from this awareness, we will take a journey through past and present, discussing pastures, animals, their feed, and ultimately arriving at cheese production.
We will reflect on the richness of cheese varieties and their flavors, developing, in parallel, the ability to analyze them using appropriate adjectives as if we were all "professional tasters."
We will conclude this journey with some reflections on milk and cheese as a fundamental value in a subsistence economy in our mountainous territories until a few years ago, and currently as an excellent production of "made in Italy."
We will discuss together the concept of animal welfare, critical resource consumption, and the impact our lifestyle has on the environment.
Finally, not just words, in the hands-on laboratory, we will learn the magic of transforming milk into cheese.
Description
The mountain pasture milk-cheese supply chain represents a food excellence of our protected territory, as well as being one of the essential components of our diet.
This is a multidisciplinary topic: cheese-making, milk, and all related activities can be covered in Chemistry, Natural and Food Sciences, Mathematics, Italian, and History.
Methodology
The day includes a part dedicated to exploring the territory and a hands-on workshop on cheese making and tasting.
There is also the possibility of having a 2-hour in-depth classroom session before the outing.
Recommended period
- Autumn
- Spring
- Summer
Duration
- Field trip with full-day workshop
- Optional introductory meeting in the classroom for 2 consecutive hours
Trasporti
- Gran Bosco di Salbertrand Natural Park: reachable by train and bus
- Lakes of Avigliana Natural Park: reachable by bus
Cost covered by the school
Recommended equipment
- Long pants
- Mountaineering boots or shoes with non-slip soles
- Backpack with packed lunch and water bottle
- Tick and mosquito repellent
- K-way
For booking methods, rates, and information, please consult the dedicated page
Euro 50.00 must be added to the accompaniment fee for the cheese-making and tasting workshop. In the case of two classes combined on the same day, the cost of the workshop for the second class is Euro 25.00
Making cheese in the past meant being able to preserve a food, milk (which is otherwise easily perishable), thus being able to preserve its nutritional properties over time. Nowadays, in our country, there are hundreds of different production methods and qualities of cheese, representing environments and cultures that speak to the incredible biodiversity of which we are guardians.
Starting from this awareness, we will take a journey through past and present, discussing pastures, animals, their feed, and ultimately arriving at cheese production.
We will reflect on the richness of cheese varieties and their flavors, developing, in parallel, the ability to analyze them using appropriate adjectives as if we were all "professional tasters."
We will conclude this journey with some reflections on milk and cheese as a fundamental value in a subsistence economy in our mountainous territories until a few years ago, and currently as an excellent production of "made in Italy."
We will discuss together the concept of animal welfare, critical resource consumption, and the impact our lifestyle has on the environment.
Finally, not just words, in the hands-on laboratory, we will learn the magic of transforming milk into cheese.
Description
The mountain pasture milk-cheese supply chain represents a food excellence of our protected territory, as well as being one of the essential components of our diet.
This is a multidisciplinary topic: cheese-making, milk, and all related activities can be covered in Chemistry, Natural and Food Sciences, Mathematics, Italian, and History.
Methodology
The day includes a part dedicated to exploring the territory and a hands-on workshop on cheese making and tasting.
There is also the possibility of having a 2-hour in-depth classroom session before the outing.
Recommended period
- Autumn
- Spring
- Summer
Duration
- Field trip with full-day workshop
- Optional introductory meeting in the classroom for 2 consecutive hours
Trasporti
- Gran Bosco di Salbertrand Natural Park: reachable by train and bus
- Lakes of Avigliana Natural Park: reachable by bus
Cost covered by the school
Recommended equipment
- Long pants
- Mountaineering boots or shoes with non-slip soles
- Backpack with packed lunch and water bottle
- Tick and mosquito repellent
- K-way
For booking methods, rates, and information, please consult the dedicated page
Euro 50.00 must be added to the accompaniment fee for the cheese-making and tasting workshop. In the case of two classes combined on the same day, the cost of the workshop for the second class is Euro 25.00
