From Friday 7 October to Friday 16 December 2022, a course for cheese tasters awaits you in Asiago organized by the ONAF and with the free patronage of the Vicenza Chamber of Commerce and the Dear Regency of the Seven Municipalities.

The ONAF, National Organization of Cheese Tasters, was founded in Cuneo in 1989 with the aim of promoting, first in Italy, the qualities of Italian cheeses among an increasingly wide and prepared audience through the use of the tasting technique. The activity of the ONAF is therefore mainly aimed at the training of Cheese Tasters through the realization of courses held throughout Italy, with the aim of promoting, spreading, expanding and enhancing the culture of cheese and dairy production in the light of the most advanced tasting methods and the consideration of the dairy product as an expression of the tradition and reality of its territory.

The course will be held at the Hotel Institute "Mario Rigoni Stern" in Viale Matteotti, 155 in Asiago.

THE COURSE

The course is aimed at all those who, for personal and / or professional interest, wish to improve their knowledge of cheeses. Through an established tasting method and the use of the ONAF card, participants will come to recognize the organoleptic characteristics of the cheeses tasted. The lessons will be held by Teachers Master Tasters of the ONAF. Passing the final exam entitles you to registration in the ONAF Book of Tasters.

PRICE

Euro 350,00 (includes registration for the course, teaching material, annual membership fee to the ONAF, subscription to the magazine InForma).

ENROLLMENT

Registrations, accepted in chronological order, must be received by 23 September 2022.

The registration form to be completed, also containing further information on registration methods and payment methods, is available in PDF format: view.

PROGRAM CALENDAR

The program consists of 10 meetings, on Fridays from 14:00 to 16:00, and a final exam.

1st Meeting - Friday 7 October 2022
Cheese tasting technique - Part I

• The senses: sight, smell, taste, touch, hearing
• The tasting technique
• Terminology for tasting and evaluation of the structure

Taste of: PAT cheese, Asiago DOP pressed, Quartirolo lombardo DOP

2nd Meeting - Friday 14 October 2022
Cheese tasting technique - Part II

• Amateur tasting, sensory analysis and their differences
• The evaluation of the consumer
• the olfactory evaluation, aroma, flavor and aftertaste

Taste of: Fontina DOP, Casera DOP, Salva Cremasco DOP, Raschera DOP

3rd Meeting - 21 October 2022
Milk and its composition

• Proteins, lipids, carbohydrates
• Milk of different animal species
• The importance of milk in nutrition

Taste of: Piave DOP, Pecorino Romano DOP, Robiola di Roccaverano DOP

4th Meeting - Friday 28 October
Dairy microbiology

• Classification of microorganisms (M.O.)
• Factors influencing the growth of M.O.
• Importance of M.O. on aroma and flavor compounds

Taste of: Taleggio DOP, Emmentaler AOP, Spicy Gorgonzola DOP

5th Meeting - Friday 4 November
Elements of dairy technology

• Rennet
• Curd: temperature, breakage, pressing, salting, stewing, seasoning

Taste of: Crescenza, Monte Veronese Dop, Seasoned Caprino

6th Meeting - Friday 11 November
Soft cheeses - Goat cheeses

• Cheese tasting technology
• Grafting, coagulation and curd treatment
• Special features of the specifications

Taste of: Squacquerone di Romagna DOP, fresh goat cheese, robiola vaccina

7th Meeting - Friday 18 November
Semi-hard and hard cheeses - Sheep Cheeses

• Cheese tasting technology
• Grafting, coagulation and curd treatment
• Special features  of the specifications

Taste of: Parmigiano Reggiano PDO, Fiore Sardo DOP, Pecorino Toscano PDO

8th Meeting - Friday 25 November
Pasta filata cheeses

• Cheesemaking technology
• Background
• Milk, characteristics and treatments

Taste of: Mozzarella di bufala campana DOP, Ragusano DOP, Provolone Valpadana DOP

9th Meeting - Friday 2 December
Dairy culture and legislation

• The evolution of cheesemaking
• Different classifications of cheeses
• PDO - PGI protection regulations
• The Consortia

Taste of: Montasio DOP, Bitto DOP, Toma piemontese DOP

10th Meeting - Friday 9 December
Use and pairing of cheese and wine

• From the dairy to the table, cutting and storage
• Cheese in gastronomy

Taste of: Grana Padano DOP, Formai de mut DOP, Formaggio di Fossa di Sogliano DOP. Pairing with three wines.

Exam: Friday, December 16, 2022.

The types of cheese to be tasted may vary depending on the availability of the same.

For more information you can contact Mirko Rigoni at