KNOWING THE FLAVORS – Vegetable rennet cheeses

An immersion in cheesemaking culture to discover vegetable-rennet cheeses. Between botany and tradition, we explore how local flowers and plants define unique flavors. A sensory journey to understand that protecting the landscape begins with understanding what we eat.
Following the resounding success of last year's edition, the FAI Cuneo Delegation renews its commitment to sharing its local heritage with a new series of meetings dedicated to food awareness as a tool for environmental protection. Born from the synergy between science and culture, the format offers an eight-stop journey (four in spring and four in autumn) to explore local excellence together with those who study and produce them.
The first meeting is dedicated to vegetable-rennet cheeses, a fascinating topic that links botany to the art of cheesemaking. Through the contributions of university professors, nutritionists, and expert tasters, we will discover how the use of plant extracts—an ancient tradition that today meets modern nutritional needs—defines unique and distinctive flavor profiles.
For the FAI, protecting and enhancing the landscape also begins with a thorough understanding of its products. Understanding the cheese supply chain means safeguarding the pastures, biodiversity, and the human labor that shapes its aesthetics and balance.
The initiative is carried out in collaboration with the Department of Agricultural, Forestry, and Food Sciences (DiSAFA) of the University of Turin and the Interdepartmental Center for Food and Anti-Fraud Research (CIBAN).
Under the patronage of: Municipality of Cuneo.
With the contribution of: Fondazione CRC.

Free event

Registration required at the following link:
https://faiprenotazioni.fondoambiente.it/evento/sapere-i-sapori-i-formaggi-a-caglio-vegetale-48522/