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Natural Cheesemaking Class
with
Martin Rosberg

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Alpine Style Cheesemaking Workshop

 

In this workshop, participants will explore the process of natural Alpine cheesemaking with a focus on Martin Rosberg's experience in natural cheesemaking in his small dairy in Colonia del Sacramento, Uruguay. The workshop will take place in Sinnos Formaggi in Sardinia, Italy, where participants will have the opportunity to look into the techniques and methods used to create traditional natural raw milk mountain cheese. The workshop will primarily focus on the production of cheese using raw sheep's milk, although the techniques discussed can also be applied to goat's and cow's milk.

Throughout the interactive sessions, attendees will witness the step-by-step process of cheesemaking and the different variables that can be adjusted for different results in the final cheese: they will learn about various factors that can influence the final product, including cheese size, cooking temperatures, and acidity levels at the moment of salting, among others.

To conclude the workshop, there will be a delightful cheese tasting session followed by a lunch accompanied by specially selected wines to complement the flavors of the cheeses.

Program outline:

 

1: Natural Cheesemaking - Understanding its essence and the differences from industrial cheesemaking.

 

2: Fermentation and Curdling - Understanding the role of fermentation and curdling

 

3: Cheese Molding - Sizes in relation to cooking temperatures and final textures

 

4: Salting - How and when to salt according to the style of Alpine cheese you want.

 

5: Aging and Evolution - Witnessing the transformative process of cheese maturation.

Date and Time:

 

The workshop will be held on Saturday, September 23rd, in Sinnos Formaggi, Gergei, Sardinia, Italy from 9:00  to 15hs approximately. The event includes lunch and a cheese tasting. Please note that places are limited.

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Blue Cheese Workshop

 

In this course, participants will learn how to craft natural blue cheese using authentic and traditional techniques. The focus will be in different blue cheeses, allowing attendees to explore the intricacies of different blue cheeses while participating in the cheesemaking process of a particular style.. The step-by-step process of cheese production will be thoroughly explained, including the selection of milk, culture inoculation, curing, and aging. This course is perfect for anyone interested in the art of cheesemaking and those who wish to experiment with creating a beloved Italian delicacy.

 

To conclude the course, there will be a cheese tasting session followed by a lunch accompanied by specially selected wines to complement the flavors of the blue cheeses.

 

Program details:

 

1: Ancient Blue Cheese - Exploring the history and origins of blue cheese.

 

2: Fermentation and Curdling - Understanding the role of natural fermentation and curdling in blue cheese production.

 

3: Cheese Molding - Mastering the techniques of molding blue cheeses and the different options for different results.

 

4: Salting and Whey Drainage - Examining the crucial steps of salt application and whey removal.

 

5: Aging and Evolution - Witnessing the transformative process of blue cheese maturation.

 

Date and Time:

The course will take place on Sunday, September 24th, in Sinnos Formaggi, Gergei, Sardinia, Italy from 9:00  to 15hs approximately. The event includes lunch and a cheese tasting. Please note that places are limited.

contacts :

martin@martinrosberg.com (ENG/ESP) 

info@sinnosformaggi.com (ITA)

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