Theory & Practice of Italian Cheese
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2025: April 25–29 | June 20–24
Optional 1-day extension to parmigiano dairy on day following course Course availability: 2024: waitlist only 2025: Apr 5 places | Jun 6 places Sign up for our newsletter to receive updates. Professional development course designed and led by Erica Jarman Learning to make cheese takes an hour. Learning to make good cheese is a lifetime’s work. This course will give the novice enough training to make some simple cheeses, but its main aim is to give professional artisan cheesemakers the opportunity to share and enhance their knowledge by working with five Tuscan cheesemakers who have been making cheese every day of their lives. Their cheese and ricotta are expressions of an unbroken tradition handed down to them from their parents and grandparents, some made in a single pot from the milk of their own animals and some to which a little modern technology has been applied without obliterating their character. The course covers cow, sheep and goat milk cheeses. It is taught in English. Course suitable for cheesemakers, cheese vendors, dairy animal farmers, chefs and amateurs who want to make their own cheese. Maximum course size: 6 people. You may also be interested in the one-day extension to a Parmigiano Reggiano dairy (see description on Course tab below) and our mozzarella course in Campania: Mozzarella & its Cousins Click on topics below for more information To request a booking form email [email protected] |
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Course at a glance Friday Arrival at Pisa airport or Pisa train station no later than 2.30 pm (one transfer to Agriturismo Cafaggio (San Miniato) will be provided) Session 1: Introduction to course and Theory Part 1 with Erica Jarman Welcome dinner at a truffle hunter’s home with truffles, of course Saturday Session 2: Lactic coagulation with Michela Bisanzio (April) or Enea Giunti (June) (French-style slow coagulation with un-pasteurised goat’s milk from own herd), herding goats, lunch at the farm Transfer to Lucca Session 3: Gelato lesson at one of the best gelaterias in Italy Transfer to Park Hotel Regina, Bagni di Lucca Dinner at Agriturismo La Torre Sunday Session 4: Making caprino and ricotta by traditional one-pot artisan method with Pietro Regali (hard paste goat’s milk cheese, un-pasteurised milk from own herd), tasting lunch at the dairy Session 5: Theory Part 2: cheese defects Session 6: Milking, dinner and making cheese and ricotta by traditional one-pot artisan method with Marzia Ridolfi (hard paste mixed sheep and cow’s milk cheeses, un-pasteurised milk from own animals) Monday Session 7: Making cow’s milk cheese and ricotta by partly mechanised method with Daniela Pagliai (vaccino (hard), primo sale (soft fresh), raviggiolo (soft fresh), stracchino (soft, semi-mature), ricotta, un-pasteurised milk from own herd, transhumance Lunch at Agriturismo Uffiziatura Session 8: Making Slow Food Presidium pecorino of the Pistoia Mountains with Fabrizia, Linda & Lisa Pagliai and tour of farm Dinner at Buca di Baldabò or Agriturismo La Fratta Tuesday Depart (one transfer from to Pisa airport or train station will be provided in the morning) Course extension: Parmigiano Reggiano Tuesday afternoon to Wednesday midday Parmigiano Reggiano DOP (Protected Denomination of Origin) can be made in the provinces of Parma, Reggio Emilia and Modena, and parts of Bologna and Mantova. We go to Caseificio Santa Rita Bio in Modena Province. They make organic parmigiano with the milk of Friesian cows, but also of the indigenous white Modenese cow (Slow Food Presidium). Ever tasted 10-year old parmigiano? You should! For more details, please click Course tab above To request a booking form email [email protected] |
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Friday Arrive Pisa airport or train station and transfer to Agriturismo Cafaggio (45 mins) One pick-up only no later than 14.30 You may not drive your own car during the course. If you want to arrive by car, you may park it at the airport during the course. Please ask for details of a very reasonably priced car park. Session 1: Introduction to course and Theory Part 1 with Erica Jarman
Welcome dinner at truffle hunter’s home (with truffles) Accommodation: Agriturismo Cafaggio, San Miniato | Meals: Dinner Saturday Breakfast and transfer to Le Caprine (Gambassi Terme, April) or the Giunti farm (no address, off the grid, June) Session 2: Lactic coagulation with Michela Bisanzio (April) / Enea Giunti (June)
Lunch on on the farm Transfer to Lucca Session 3: Gelato lesson with Mirko Tognetti Mirko teaches you what to do with the milk you don’t make into cheese. During the lesson you learn the principles of gelato and make gelato with Michela's or Enea’s cheese. Transfer to Park Hotel Regina, Bagni di Lucca Dinner at Agriturismo La Torre, Bagni di Lucca Accommodation: Park Hotel Regina, Bagni di Lucca | Meals: Breakfast, Lunch, Dinner Sunday Breakfast and transfer to Monte Perpoli (Castelnuovo di Garfagnana) Session 4: One-pot goat cheese and ricotta with Pietro Regali
Session 5: Theory Part 2 with Erica Jarman
Session 6: Milking, dinner and making mixed-milk cheese and ricotta by traditional one-pot artisan method with Marzia Ridolfi Marzia and her husband have a mixed arable and livestock farm, including cows, sheep, goats and pigs. Marzia learned to make cheese from her mother-in-law. Dinner with the family is one of the highlights of the course.
Accommodation: Park Hotel Regina, Bagni di Lucca | Meals: Breakfast, Lunch, Dinner Monday Breakfast and transfer to Melo (Cutigliano) Session 7: Cow’s milk cheese and transhumance with Daniela Pagliai Daniela has the largest dairy we visit. She is a good example of how to increase productivity while doing almost every stage of cheesemaking by hand.
Transfer to Torri di Popiglio Home-cooked lunch at Agriturismo Uffiziatura, the farm of Daniela's brother Franco Pagliai Session 8: Slow Food Pecorino of the Pistoiese Mountains with Fabrizia, Linda & Lisa Pagliai Uffiziatura has two breeds of sheep, Saanen goats, a few cows, a couple of pigs and lots of chickens. The animals are free range. Franco looks after the animals while his wife Fabrizia and daughters Linda and Lisa are occupied in the dairy. They have adopted a few modern cheesemaking procedures, at the same time staying close to the traditional production of the territory.
Dinner at Buca di Baldabò, Vico Pancellorum Accommodation: Park Hotel Regina, Bagni di Lucca | Meals: Breakfast, Lunch, Dinner Tuesday Breakfast and departure from Park Hotel Regina Transfer to Pisa airport or Pisa train station or to Pavullo nel Frignano (Modena) for course extension Only one transfer to airport or station will be provided at 9.00 am to arrive at Pisa airport or station about 10.00 am. If you need to leave earlier, I can arrange a special transfer at your own expense. Course extension: Parmigiano Reggiano Tuesday After lunch transfer to Pompeano, Modena Province Parmigiano Reggiano DOP (Protected Denomination of Origin) can be made in the provinces of Parma, Reggio Emilia and Modena, and parts of Bologna and Mantova. We go to Caseificio Santa Rita Bio in Modena Province. They make organic parmigiano with the milk of Friesian cows, but also of the indigenous white Modenese cow (Slow Food Presidium). Tour of farm Dinner at Antiche Vie B&B Local dishes prepared with local ingredients by Cinzia Rosi, owner of the B&B (and of white Modenese cows) Accommodation: Antiche Vie B&B, Serramazzoni | Meals: Breakfast, Lunch, Dinner Wednesday Breakfast and depart B&B Transfer to dairy at Ospitaletto (20 mins) We see whole process from milk to brining with everything explained and all questions answered. The head cheesemaker will be present. Due to thefts of parmigiano during maturation, most dairies send their forms to specialist maturing warehouses which we will not be able to see on this visit. Tasting of Parmigiano Reggiano
After the visit you have two options (everyone will be taken to the same place — majority rules):
Meals: Breakfast To request a booking form email [email protected] |
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Course Organiser & Leader
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Erica Jarman Following her careers as archaeologist, orchestra and artist manager and chef, Erica came to Lucca to pursue her passion for traditional artisan food. Her tours and courses, inspired by her infectious curiosity, open captivating new worlds to her guests. Her particular interest in cheese began many years ago when her then husband introduced her to real cheddar in the days when you had to go to Somerset to get it. As part of the transition to her current business, she managed several projects for Neal’s Yard Dairy, London, including finding the farm for producing Stichelton (a raw-milk Stilton) and setting up their successful cheese classes. It was only when she arrived in Italy and watched a local cheesemaker making pecorino that she began to understand both how simple and how complicated cheese really is. |
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Course Instructors
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Enea Giunti When he was 21, Enea rented an apartment from a French cheesemaker and he caught the bug. Now he and his wife Valeria have their own smallholding where they make cheese from the milk of their herd of goats and two cows. Enea bakes bread from heritage grains he grows himself. On the cheese course he demonstrates the entire process of making cheese by the lactic coagulation method. |
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Pietro Regali Although Pietro took up cheesemaking only a few years ago, he uses the centuries-old methods of the mountain goatherds of the Garfagana. He has created his dairy in an old water mill in a wooded stream valley where his goats roam free. His rennet-coagulated, semi-mature goat cheese is in great demand by local restaurants. |
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Marzia Ridolfi Marzia learned to make cheese many years ago from her mother-in-law. She makes cheese by the one-pot method from the milk of her cows, sheep & goats which she milks by hand. Here you will experience an agricultural family economy that has existed for millennia with minor but crucial modernisation. Marzia and her husband Roberto also cultivate a wide variety of crops, dry and mill chestnuts and keep bees. Roberto and his mother Ida are butchers and norcini (they make cured pork products) and Ida bakes bread in their wood-fired oven. Roberto sells their produce at town markets. Two of the grown up children are now taking an interest in the farm. |
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Daniela Pagliai Daniela was practically born making cheese. During school holidays she and her dog herded her father’s sheep. By the time she was 14 she was in charge of the pigs and all the phases of cheesemaking on the family farm. At 16 she married Valter and discovered that his contribution to the marital economy was a herd of milk cows. She moved to her in-law’s farm and transferred her cheesemaking skills to cow’s milk. After five years she and Valter realised their dream of buying their own farm on which they now produce organic cheeses, yoghurt and butter. They practise a short transhumance taking the cows to higher alpine pastures for the summer, whereas during the snowy winter months they are kept in stalls and fed organic hay from the farm. Although Daniela uses modern equipment for making cheese, she cuts the curd by hand and ladles the curd into the moulds. In addition to traditional hard cow’s milk cheese and ricotta, she also makes fresh primo sale, ravaggiolo and stracchino. She sells from her farm shop and at fairs, as well as to small shops in the territory. |
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Fabrizia, Linda & Lisa Pagliai Daniela’s brother Franco inherited their father’s farm across the valley from Daniela. He rears cows, goats, and especially sheep. His wife Fabrizia and her daughters Linda and Lisa make the cheese. Although they have modernised a little since the father’s day, Linda says she wants to make traditional pecorino of the Pistoiese Mountains, not a contemporary sheep’s milk cheese with no terroir. |
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Michela Bisanzio In 2016 three young people took over a ramshackle farm to try their hand at creating a sostenibile farm. Michela had completed a degree in animal science in Milan, and then worked in a large dairy producing goat's milk cheeses. With the milk of their Camosciata goats Michela makes French-style acidic coagulation cheese, as well as rennet-coagulated cheese. The trio have rehabilitated the classic Tuscan vines instead of planting new ones and are making natural wines (which we’ll taste). Their other product is olive oil. |
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Podere Enzi, Agriturismo Cafaggio, Cusignano (San Miniato) A mixed farm producing cereals, wine, beef cattle, pigs, goats, donkeys and horses. About a kilometre from the main farm is Podere Enzi where farm buildings have been converted to comfortable double bedrooms with en suite bathrooms. Wifi in rooms. |
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Park Hotel Regina, Bagni di Lucca A hotel in a 19th-century grand building in the centre of the spa town of Bagni di Lucca. Local owner Roberto Marino-Merlo is excited about making his hotel energy efficient by installing the latest technology. He used to be a chef and still makes the breakfast jam himself. |
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Price Per person: 1950 Euros Non-participant in same room: 500 Euros Course extension: 495 Euros per person minimum 2 people. Non-participants welcome at same price. If you are participating on your own, you may sign up and I will advise you when we have the minimum number of participants. Deposit: €300 when you book Balance: due 8 weeks before course starts Includes 4 nights welcoming, relaxing accommodation, single or double room with en suite bathroom Local ground transportation for 5 days Daily continental breakfast, 4 lunches, 4 dinners Course lectures and sessions with cheesemakers, course notes Non-participant fee includes accommodation in same room as a participant, daily continental breakfast, 4 dinners, local ground transportation with group Extension fee includes: all activities described on course tab, 1 dinner, 1 tasting lunch, 1 night accommodation and local ground transportation 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: Pisa airport, Pisa Centrale station (Florence airport Peretola might also be possible) When: no later than 14.30 (2.30 pm) If everyone arrives earlier, we'll pick you up as soon as everyone is there. Recommended international travel: Nearest airport: Pisa Florence Peretola might also be possible. Please check with us before booking. Airlines from UK: British Airways, EasyJet, Ryanair Airlines from outside Europe: You may have to fly to another European city and take a connecting flight or train to Pisa Centrale. There are good low-cost flights from many European cities. There are better train connections from Rome than from Milan. Nearest train station: Pisa Centrale Departure points Where: Pisa airport, Pisa Centrale station (Lucca station is also possible) When (main course): arrive at airport at 15.30 (3.30 pm) or at Pisa Centrale at 15.45 (3.45 pm) Extension Where: Bologna airport / train station or Modena train station When: Arrive at airport at about 2.00 pm (allow 30 minutes for shuttle to Bologna Centrale station) Dress Informal. Jeans are acceptable everywhere. Protective clothing will be provided when necessary. Weather Please refer to this website www.ilmeteo.it/meteo/Bagni+di+Lucca 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 [email protected] |
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The course was an exploration into traditional Italian cheese making by very competent cheese makers. Throughout the course we witnessed and partook in the making of a multitude of cheeses from goat, sheep and cow. Lactic cheeses, pecorino, ricotta, primo sale, stracchino, raviggiolo, and even gelato! But the course was also much more such as farm visits, stroll in beautiful villages, a lot of talks about food and the history of the region and truly wonderful meals. I came out of this course motived and inspired on my cheese journey.
Tom Jappini, apprentice cheesemaker, France, Theory & Practice of Italian Cheese, August 2024
As a professor who teaches students about microbes, it was incredibly valuable to see how people have traditionally used microbes in their surroundings to make a variety of cheeses by changing some of the variables during the process. I am very happy to have learned from many experts who make cheeses in farmhouse kitchens as well as multiple different-scale creameries in Italy. I learned a lot and I am grateful for this experience.
Melanie Coombs, microbiology professor, Canada, Theory & Practice of Italian Cheese, August 2024
We learned a lot on the cheese course. Grazie Mille for all the details you put into it and the tireless translations! We just got back home, and tried our first cheese made on 2/4, which is now roughly 70 days old, and can tell what we can improve next time because of what we learned.
Odele Zhang & Ethan Breder, start-up sheep farmers, USA, Theory & Practice of Italian Cheese, April 2024
The Theory and Practice of Italian Cheese course with Erica provides wonderful exposure into so much more than just cheese. You will explore rural Italian villages and visit with families who are still using the same techniques their families have used for generations. We were able to partake in animal milkings, learn all about their animal husbandry practices, and of course, watch and learn to make cheese from 3 different animals. If you're interested in agriculture, animal husbandry, or slow food, this course is for you. I can't recommend it enough!
Isabella Prince, agricultural consultant, USA, Theory & Practice of Italian Cheese, April 2024
The cheese course was an incredible experience, and beyond anything I could’ve hoped!
Lindsay Christoph, dairy farmer, USA, Theory & Practice of Italian Cheese, April 2024
It was an absolute pleasure meeting you, Erica. I am really inspired by you. The course was wonderful and each one of the cheesemakers we met was unique and I haven’t stopped speaking about them!
Namrata Sundaresan, cheesemaker, instructor & professional taster, India, Theory & Practice of Italian Cheese, April 2023
I had the most amazing time on the Theory and Practice of Italian Cheese course. You visit cheese producers in remote areas off the tourist track and stay and eat in carefully picked locations — meals in cheese producers homes with their families and in family run restaurants. Erica, who runs these courses takes you to places where she has built up meaningful relationships with the cheese producers, providing insight knowledge and offering a truly personal experience.
I had not anticipated the extraordinary and stunning landscape we would be travelling through as we visited cheese producers in the mountains of Tuscany and the rolling hills of Emilia Romagna, which added to this stunning cheese experience. I will never forget it.
Laura White, artist, UK, Theory & Practice of Italian Cheese, April 2023
I really loved the cheesemaking experience-it was so incredible! The time with the cheese makers, the touring, the dinners and wine-the fantastic company!
Julie Lawson, USA, Theory & Practice of Italian Cheese, April 2023
Just returned from the Italian Cheese Course in the spectacular region of the Garfagnana. Completely different to the iconic scene of Tuscan green hills and cypress trees, the Garfagnana in spring has spectacular river gorges winding through steep slopes covered in deciduous trees hiding the numerous winding mountain roads that Erica and Maria mastered every day to take us to the hidden gems that we visited. The 4 days were carefully planned to include fascinating insights into the lives of the lovely friendly families and Cheesemakers that Erica had sought out. They shared their cheesemaking expertise, as well as their lunch or dinner tables, with the whole family joining us for the most amazing homemade Italian food! From the moment the six of us (plus one non-participant) met at the truffle hunter's house for the first dinner, all having the love of cheese felt like we had met up as a group of friends that got closer over the 4 days, which was the icing on the cake!
The accommodation for the last 3 nights was lovely with amazing views from all of the rooms looking down into a river valley.
Thank you Erica and Maria for a truly unique experience and introducing us to the hidden gem of the Garfagnana.
Anne & Andy Wigmore, professional cheesemakers, UK, Theory & Practice of Italian Cheese, April 2019
Thank you for a great course! I loved the combination of culture, tradition and the actual process of cheese making and came home freshly inspired to keep going on the path to making great raw milk cheese! Thank you for taking us to beautiful places, giving us access to families and their lives and showing us much more than cheese making. It truly was an experience that I won't forget.
Barbara Fresz, home cheesemaker, Canada, Theory & Practice of Italian Cheese, September 2019
Thinking a lot about our course with you in August. Just wanted to let you know that I am making progress with my cheese. Last week I went to a cheese store and they loved my cheese! So pretty exciting.
Cyanne Joosten, cheesemaker, Netherlands, Theory & Practice of Italian Cheese, August 2021
Maria was very good as a course leader. I found those theory sessions very helpful as they made cheesemaking seem less daunting. I loved visiting the cheesemakers, all of whom were so keen to share their knowledge. The visit to Enea was sooo interesting. His way of life was fascinating. The cheese room and bakery he had created showed him to be a man of so many skills and talents. The meals were all so generous and delicious!! What an experience. I haven’t stopped telling people.
Anne Hudson, home cheesemaker, UK, Theory & Practice of Italian Cheese, September 2018
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
