Taste Workshop LCH10

On the Verge of Extinction: Alpine Beaufort
4pm Sala Liceo Scientificio

The pearl of the Savoy Alps, Beaufort is a large, hard, raw cow's milk cheese with a distinctive concave rind, now mostly produced in cooperative dairies in the lowlands. Hervé Mons, an affineur from Saint-Haon-le-Châtel and a Meilleur Ouvrier de France, will lead a tasting of cheeses from one of the last mountain producers of Beaufort, the Perret family of La Tueda. The cheeses are aged for months in caves in an old railway tunnel. You'll taste a winter Beaufort (aged for 16 months), a summer Beaufort (14 months) and an Alpine Beaufort (14 months), paired with red and white wines from Savoy, a region whose wines are undeservedly little-known.

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Taste Workshop LCH07

LCH07 - Taste Workshop - Roquefort, The King of Cheeses
Held: 1pm Sala Liceo Scientifico

Perhaps the world's best-known blue cheese, Roquefort is named after the village of Roquefort-sur-Soulzon in Aveyron. Here, following ancient tradition and a strict production protocol, the cheese ages for months in the natural limestone caves of the Grands Causses. The tasting will be led by Xavier Thuret, a Meilleur Ouvrier de France (a prestigious recognition for French craftspeople) and technical consultant to the Société Roquefort, which unites the seven existing producers. You'll discover the nuances of the seven cheeses, pairing them with dry and sweet wines from different denominations: Bordeaux (Sauternes and Barsac), Loire (Coteaux du Layon), Alsace (Haut-Rhine), Roussillon (Rivesaltes) and Vallée du Rhône (Beaume de Venise).

Waiting for the workshop to start