Mozzarella & its Cousins
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2018: November 16–21
2019: March 29–April 3 Course availability: Nov 2018 (FULL) | Mar 2019 (FULL) Since these courses filled up so quickly, we will try to schedule another course in July 2019. Sign up for our newsletter to receive updates. Professional development course designed and led in English by Giancarlo Russo, consultant to Slow Food Italy and cheese buyer, judge and stagionatore On this course you will learn how to make pasta filata cheeses: mozzarella, scamorza and caciocavallo. It takes place at two traditional dairies in the provinces of Salerno and Caserta, the two areas of Campania renowned for their mozzarella di bufala. Also included are the small differences in production between buffalo milk and cow's milk mozzarella (fior di latte). Contrary to what you find on the internet, it's not easy to make good mozzarella and the procedure is a jealously guarded secret. At each of the dairies we visit you will have the rare opportunity to watch the experts and participate in hands-on sessions. At the end of the course, you will have the knowledge necessary to continue practising and perfecting your own cheese. Taught in English. Course suitable for cheesemakers, cheese vendors, dairy animal farmers, chefs and keen amateurs who want to make their own mozzarella. Maximum course size: 6 people. You may also be interested in our cheese course in Tuscany: http://www.sapori-e-saperi.com/theory--practice-of-italian-cheese.html Click on topics below for more information To request a booking form email info@sapori-e-saperi.com |
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Course at a glance Friday Arrival at Salerno train station no later than 3.00 pm (one transfer will be provided to Aia Resort Cilento, Trentinara). Session 1: Introduction to course with Giancarlo Russo Welcome dinner in private home Saturday Sessions 2, 3 & 4: Visit to organic Caseificio Le Querce: early start to watch everything from milking buffalo to the filatura (spinning) and forming of caciocavallo, scamorza and mozzarella Tasting lunch at Le Querce Afternoon options
Dinner at Locanda Lu Vottaro, Trentinara Chef Cristina Novac sources local ingredients and adds her own touch of magic. Sunday Breakfast Hands-on making mozzarella at Le Querce Session 5: Preparing the curd and making ricotta Session 6: Filatura (spinning the curd and forming the cheese) Tasting lunch at Le Querce Transfer to Agriturismo San Cassiano, San Potito Sannitico (Caserta) stopping at Capua to visit the archaeological site of the Roman amphitheatre, second in size to the Colosseum Dinner at Agriturismo San Cassiano Monday Session 7: Visit to Caseificio Il Casolare to observe the production of mozzarella. Il Casolare won the prize for best mozzarella in the Italian Cheese Awards in 2016 and 2017. Chef Gordon Ramsey has just paid a visit. Tasting lunch at Il Casolare Session 8: Cooking lesson at San Cassiano making bean zuppa with Slow Food beans Dinner at Agriturismo San Cassiano Tuesday Session 9: Pizza lesson and lunch at Pizzeria Elite Rossi, Alvignano Session 10: Hands-on session making mozzarella at Il Casolare Dinner at an old Masseria (farmhouse) Wednesday Depart (one transfer to Naples airport or Salerno train station will be provided after breakfast—see details on Prices & Stuff tab) Extend your stay For those who want to come early or stay on, other artisan food and sightseeing activities will be offered soon in the Salerno-Amalfi Coast area. For more details, please click Course tab above To request a booking form email info@sapori-e-saperi.com |
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Salerno to Trentinara Friday Meet at Salerno train station. Transfer provided to Aia Resort Cilento, Trentinara (45 mins). One pick-up only no later than 15.00. You may not drive your own car during the course. Session 1: Introduction to course with Giancarlo Russo
Welcome dinner at private home cooked by Lila with contributions from her son Antonio LaMura and his friends Accommodation: Aia Resort Cilento, Trentinara | Meals: Dinner Saturday Transfer to Caseificio Prime Querce, organic farm and dairy Session 2: The buffalo and their milk
Breakfast Session 3: Preparing the curd and making ricotta
Tasting lunch at Prime Querce Session 4: Filatura (spinning the curd and forming the cheese)
Transfer to Aia Resort Cilento Afternoon options
Dinner at Locanda Lu Vottaro, Trentinara Chef Cristina Novac sources local ingredients and adds her own touch of magic. Accommodation: Aia Resort Cilento, Trentinara | Meals: Breakfast, Lunch, Dinner Sunday Breakfast and transfer to Caseificio Le Querce Repeat the production procedure, but this time you get to try your hand at all the phases. It took Antonio three years to perfect his mozzarella. Will you learn faster? Session 5: Preparing the curd Session 6: Filatura and forming the mozzarella Tasting lunch at Prime Querce Transfer to Aia Resort Cilento and departure Trentinara to San Potito Sannitico (Caserta) Transfer to Amphitheatre Campano, Capua Since our route passes the second largest Roman amphitheatre after the Colosseum, we stop to have a look at the archaeological site. Transfer to Agriturismo San Cassiano, San Potito Sannitico Dinner at San Cassiano cooked by the owner's mother Rosanna Accommodation: Agriturismo San Cassiano, San Potito Sannitico | Meals: Breakfast, Lunch, Dinner Monday Breakfast and transfer to Caseificio Il Casolare, Alvignano Session 7: Watch production from milk to mozzarella with Mimmo's team. Observe closely. They've won the prize for best mozzarella two years running at the Italian Cheese Awards. You'll be learning how to make the best mozzarella in Italy. Tasting lunch at Il Casolare Transfer to San Cassiano Free time or drive up into the Apennine mountains of the Matese National Park, only a few kilometres from our agriturismo Session 8: Cooking lesson at San Cassiano Owner Andrea Scappaticcio and his family are custodians of the biodiversity of the Matese area in which they live. They raise pigs, chickens and rabbits; produce olive oil, wine and fruit; and cultivate wheat, heritage varieties of pulses and the Alife onion (Presidium Slow Food). His mother Rosanna teaches us to make one of their traditional bean soups. Dinner at San Cassiano Accommodation: Agriturismo San Cassiano, San Potito Sannitico | Meals: Breakfast, Lunch, Dinner Tuesday Breakfast and transfer to Pizzeria Elite Rossi, Alvignano Session 9: Pizza lesson and lunch In the Mediterranean there are many flatbreads enhanced with a bit of flavouring, but Naples has turned the pizza into a work of art. Here only an hour from Naples, Pasqualino Rossi is taking this peasant dish to new culinary heights. Learn to make pizza and create your own for lunch. Transfer to Caseificio Il Casolare Session 10: Hands on with Mimmo's team at Il Casolare When Giancarlo and I told Mimmo that we wanted to launch a course to teach mozzarella in four days, he burst out laughing. It takes years, not days. Here's your second chance to get the feel of this difficult curd, to make mistakes and receive tips from the best in the land. Dinner at an old Masseria (farmhouse) Accommodation: Agriturismo San Cassiano, San Potito Sannitico | Meals: Breakfast, Lunch, Dinner Wednesday Breakfast and departure from San Cassiano Transfer to Naples Airport or Salerno train station Only one transfer to airport or station will be provided after breakfast to arrive at Naples Airport at about 10.00 am and Salerno station at about 11.00 am. If you need to leave earlier, I can arrange a special transfer at your own expense. (See details on Prices & Stuff tab) To request a booking form email info@sapori-e-saperi.com |
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Course Leader
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Giancarlo Russo Giancarlo designed and leads our Courses with Artisans Advanced Salumi Course and the Theory & Practice of Italian Cheese. He was Marketing Director for Mars-Nivea and American Express until he bailed out to adopt a slower, more personally rewarding way of life. Since then he has gained a wide range of qualifications and experience in the field of artisanal food:
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Course Instructors
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Caseificio Prime Querce, Capaccio (Salerno) http://www.primequerce.it/ When Alberto Torre took over the business from his parents it was a buffalo farm which sold milk to other cheesemakers. It was Alberto's dream to start making cheese himself with his excellent organic milk. Alberto has succeeded and now produces mozzarella, scamorza fresh and smoked, caciocavallo matured and smoked, burrata, other cheeses, ricotta and yoghurt which he sells to shops, restaurants and end consumers. Besides producing high quality cheese, he wants to educate the public. Knowledgeable consumers make good customers for small traditional cheesemakers. His didactic farm is open to schools, and to us. |
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Antonio Daniele Antonio is head cheesemaker at Caseificio Prime Querce. He will be your teacher. It took him three years to perfect his mozzarella technique and he's keen to help you do the same. |
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Caseificio Il Casolare, Alvignano (Caserta) http://www.caseificioilcasolare.it/ Mimmo La Vecchia (on right), owner of Il Casolare, is an old friend of Giancarlo's, and it's thanks to him that we can be admitted to the inner sanctum to learn from Mimmo's skilled cheesemakers. Their mozzarella came top in the pasta filata category of the Italian Cheese Awards in 2016 and 2017. That means it's the best mozzarella in Italy, and probably the world. |
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Course Organiser
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Erica Jarman Following Heather’s careers as archaeologist, orchestra and artist manager and chef, she Italianised her name to Erica and came to Lucca to pursue her passion for traditional artisan food. Her tours, inspired by her infectious curiosity, open captivating new worlds to her guests. |
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Aia Resort Cilento, Trentinara Owner Vincenzo Quaglia has applied his architectural training to restoring a crumbling farmhouse, bringing to life a past when peasants knew how to reconcile form, function and beauty. Comfortable double bedrooms with en suite bathrooms. Wifi in rooms. Swimming pool. http://www.aiaresort.it/ |
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Agriturismo San Cassiano, San Potito Sannitico San Cassiano is a working farm with a restaurant and large basic bedrooms with en suite baths. We chose this accommodation because the owners are working to preserve traditional mixed farming of indigenous varieties of crops. Their warm hospitality and Rosanna's cooking completely won us over. Wifi in rooms. http://www.sancassiano.org/ |
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Price Per person: 1550 Euros Non-participant in same room: 475 Euros Includes 5 nights welcoming, relaxing accommodation, single or double room with en suite bathroom Local ground transportation for 6 days Daily continental breakfast, 4 lunches, 5 dinners Course lectures and sessions with cheesemakers, course notes Non-participant fee includes accommodation in same room as a participant, daily continental breakfast, 5 dinners, local ground transportation with group Does not include Airfares Travel and cancellation insurance Wine and drinks other than those served with meals, additional meals Personal expenses such as telephone, mini-bar, etc. Meeting points Where: Salerno train station When: no later than 15.00 (3.00 pm) If everyone arrives earlier, we'll pick you up as soon as everyone is there. Recommended international travel: Nearest airport: Naples Capodichino (only 4 km from Naples train station with frequent shuttle service between the two); 1/2 hour train ride to Salerno Next nearest airport: Rome Fiumicino (train connection to Rome Termini station and change for train to Salerno); 2 hr train ride to Salerno Nearest train station: Salerno (arrival), Naples (departure) Departure points Naples Capodichino airport Flight departure time: no earlier than 11.30 am Salerno train station Train departure time: no earlier than 11.30 am Dress Informal. Jeans are acceptable everywhere. Protective clothing will be provided when necessary. Weather Please refer to this website https://www.ilmeteo.it/meteo/Trentinara and https://www.ilmeteo.it/meteo/Alvignano Itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control. To request a booking form email info@sapori-e-saperi.com |
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Since this is a new course, there are no testimonials yet. Here are some reviews of our cheese course in Tuscany.
As an experienced player in the corporate world of retail dairy I was looking forward to getting back to the basics of cheese making that inspired my career in the first place and gaining a deeper insight into the fundamentals of Italian dairy. I was not disappointed. Erica, Giancarlo and their band of artisan cheesemakers were enlightening, educating and surprising. Their passion, skill and knowledge was inspirational. I came home from the course enriched, enlightened and renewed in my enthusiasm for dairy.
Kevin Beer, dairy industry, UK, Theory & Practice of Italian Cheese, May 2018
I highly recommend Sapori & Saperi. I attended the cheese workshop in May of 2017 and was blown away by Erica’s hospitality and the hospitality of the artisans. The food, drinks, and lessons taught were all incredible, however I would like to emphasize that the greatest treasure that can be found during a course with Sapori & Saperi is the emotional connection you will develop with people who live authentic and genuine lives centered around the well being of their communities and culture.
CC, USA, Theory & Practice of Italian Cheese, May 2017
Even after a month back home at work at the cheese factory, I find myself talking about different things I learned on the course almost every day!
Sarah-Jane Pienaar, cheesemaker, Australia, Theory & Practice of Italian Cheese, June 2017
The trip to Tuscany was totally fascinating and just wonderful. I came back exhausted but inspired. I think the cheesemaker visits were really well planned, going from the off-the-grid cheesemaker up to the more commercialized ones. The visits that most resonated with me were to Vitalina and Marzia – I keep thinking about how simple and pared down the whole process was compared to what I do, and I loved their cheeses – in fact when my cheesemaking is done for the year (early Dec), I have made plans to experiment with this simple type of hand-pressed cheese. I will let you know the results.
Other highlights (there were so many) were the Truffle Supper and being guests in people’s homes for supper, the villages, scenery and the welcome from everybody. I thought the Torre agriturismo was a great base in a beautiful setting. The others on the trip were great company too, a really good mix. Big thank you to you and Giancarlo for such a fabulous time – I learnt an incredible amount during my time with you both; history, culture, architecture…just so much. I am trying to persuade my husband to come on your Salumi course some time, so I can tag along too!
Julie Wing, cheesemaker, Blackdown Hills Cheese Co, UK, Theory & Practice of Italian Cheese, September 2016
Having just finished the Cheesemaking Course I have had a week to reflect. I learnt so much from the artisan producers both small and bigger operations, from Giancarlo our master tutor, from Erica the tour leader and from my three classmates. An experience for any Cheesemaker at any level.
Jas Futter, cheesemaker, New Zealand, Theory & Practice of Italian Cheese, September 2016
The artisan cheese course was fantastic and I learned so much about the art and science of cheese making. I really think anyone could benefit from this experience – from novice cheesemakers to professionals and for those like me who are just passionate about Italy and cheese. I especially loved visiting the homes of the cheesemakers and catching a glimpse of life in Italy from an insider’s perspective. I would highly recommend this course.
Robin Kerbel, Medical Consultant, Canada, Theory & Practice of Italian Cheese, June 2016
Thank you so much for a great cheese experience in Italy. I went for inspiration and came back with a renewed appreciation for the simplicity, beauty and art of cheesemaking. The gracious people of Italy and beautiful country were an added bonus.
Lynne Lindgren, cheesemaker, Wisconsin, USA, Theory & Practice of Italian Cheese, June 2016
The sessions with the artisans were packed with information, and Giancarlo was a great instructor with a wealth of knowledge. I came away with many ideas on how to move forward with my own cheesemaking. I hope to be getting a few more Brown Swiss cows to mix in with our herd of Holsteins. I also have started to experiment with making cheeses like the producers we visited in Tuscany. We can’t wait to try them and see how they turn out.
Byron Graybeal, dairy farmer, Pennsylvania, USA, June 2016, Theory & Practice of Italian Cheese
The course was great, because it gave us the chance to visit cheesemakers we’d never get to meet if we came on our own. I was impressed by how open they were and willing to show us everything from how they raise their animals to the details of how they make their cheese. I’ve come away with new ideas I want to try in the dairy. And don’t forget to let me know when the gelateria course is up and running. Our short lesson was a revelation of the complexity of making good gelato.
Roger Longman, cheesemaker, White Lake Cheese, UK, Theory & Practice of Italian Cheese, March 2016
I especially enjoyed the visit to Daniela Pagliai because she has so much going on and is interested in experimenting. Also I was surprised and pleased by the respect and curiosity they showed for British cheese.
Pete Humphries, cheesemaker, White Lake Cheese, UK, Theory & Practice of Italian Cheese, March 2016
The best part of the course for me was the variety of cheesemakers, both the range of cheeses they made and the insights we got into their personalities and family life through meals in their homes.
Carolina Fiebig, dairy cattle farmer, Chile, Theory & Practice of Italian Cheese, March 2016
I thoroughly enjoyed the cheese course. I did indeed find it very informative. I can never visit too many cheesemakers, and seeing how small artisan Italian cheesemakers produce their traditional and other cheeses really helped me put things into perspective. I was reflecting on the differences between the cheesemakers I have now been lucky enough to visit in Australia, the US, the UK, France, and now Italy – such interesting cultural differences, as well as the techniques and business models they use. Giancarlo is a real gem – so knowledgeable and a very good teacher, as well as being a lovely person. I think you’ve done brilliantly to put it all together! And I was fortunate to be part of a delightful group of people, all very interested in learning more about artisan cheesemaking.
Alison Lansley, Australian Specialist Cheesemakers’ Association, September 2015, Theory & Practice of Italian Cheese Course
Thank you so much for creating such a well thought out week. Everything about the course was brilliant! I had a blast!!!
Carla Thetford, chef, Baker & Spice Dubai, UAE, Theory & Practice of Italian Cheese, March 2016
My objective was to see hands working, to dial in on these women’s hands. That’s specific to my needs where I’m at in my life of cheese and food. And I totally got that. It was super-helpful. In the first visit, watching Vitalina — with the stick in the pot, stirring it around, forming the cheese, putting it in a mould and doing it the same way every time — just gives you permission to make cheese! If I were to go to Italy by myself, it would take a long time to make the connections with those cheesemakers, and probably you couldn’t even find them at all. And I really enjoyed the by-products of the course: seeing the beautiful countryside and little towns and eating in people’s homes. No criticisms. I got exactly what I needed from the course.
Rose Allred, cheesemaker, Sea Breeze Farm, USA, April 2014, Theory & Practice of Italian Cheese
I just got back a few days ago and am still basking in the glow of learning and fellowship that I experienced on your course. Wow– just WOW! As a cheesemaker, it was very important to me to meet other artisans in their unique spaces, see them work with their hands and herds, and discuss the challenges we all face in this business. Experiencing their more traditional practices will help me make more authentic products for the growing market here in the States. The trip generated more than new knowledge about traditional Italian cheesemaking. It also fostered fellowship among us as cheese professionals, and we’re already writing regular updates and sharing best practices with one another. One of my fellow travelers, who is starting a cheese business, is even coming to visit my farmstead creamery and continue our learning adventure in real time!
Anne Becker, USA, cheesemaker, May 2014, Theory & Practice of Italian Cheese Course
I was fortunate to join the artisan cheese course in the spring of 2014. There were so many great aspects of the trip: the small group of fun and like-minded strangers who quickly became friends; the artisans who were so open and willing to share their work with us; the many meals we were able to linger over and savour, and not the least, our course leaders, Heather and Giancarlo, who went out of their way to get the answers to our endless questions and make us feel comfortable.
Tonya Harmon, USA, aspiring cheesemaker, May 2014, Theory & Practice of Italian Cheese Course
I want to thank you and Giancarlo for such a fabulous experience; I learned so much, and felt it was so well organized and run. It met my expectations in terms of the educational aspect, and it was a rich cultural experience as well. It was also financially attainable for me, which was very important, because I haven’t found any other cheese courses that were. I truly appreciate the work you are doing there that benefits not only people like us, but local artisans as well.
One year after taking the course:
I can’t believe it has already been almost a year since Philip and I were with you for the cheese course. I think of you and Giancarlo often as I go about my day, and I use the cheese making lessons on almost a daily basis.
Mindy Cottam, nearly self-sufficient family, USA, September 2015, Theory & Practice of Italian Cheese
We LOVED our Cheese course with you! We learned so much and the food was beyond amazing. I’m afraid that you have turned us into food snobs. David and I need to come back for another tour!
Faythe DiLoreto, USA, cheesemaker, May 2014, Theory & Practice of Italian Cheese Course
Thank you for an enjoyable, interesting and inspiring course. I met some lovely people, two of whom I will see again. I found the whole thing most informative and would love to come again.
Lucy Hollinshead, dairy farmer, England, September 2015, Theory & Practice of Italian Cheese
Thank you again from both Jim and I for a wonderful 5 days. He really enjoyed the course and Giancarlo was great. We both appreciate the time and work you both put into making it a very special experience … Even for me as a non-participant!! Jim is very excited to take the salumi course in November. In fact, his enthusiasm rubbed off and another American couple want to join us at the salumi course.
Louise Montalbano, USA & Italy, non-participant, April 2014, Theory & Practice of Italian Cheese
From Thursday to Sunday: we will be near Paestum (southeast of Naples and Salerno).
From Sunday to Wednesday: we will be near Telese Terme (north of Naples and Caserta).
From Sunday to Wednesday: we will be near Telese Terme (north of Naples and Caserta).
