Italy has an incredible variety of cheeses. There are at least 400 DOPs – distinct, quality cheeses that are typical of a certain area. And when you consider fresh and aged versions, and regional variations, there are literally thousands of Italian cheeses.
Because of high demand there are many imitations, but more Toronto stores are starting to carry good quality imported cheeses. And if you’re interested in the real thing, there’s no better person to sample it with than my friend Gaia Massai.
Gaia is a leading expert on Italian food. She makes and imports her own wine and olive oil, and is a regular lecturer on Italian cuisine at the Italian Institute of Culture. I am very excited to be collaborating with her on this event.
Guests will sample cheeses from a variety of Italian regions, learn about their history and how they’re made, and get practical tips for buying, storing and serving these products.
Bruschetta with tomatoes on arrival
Piave DOP - Semi-skimmed cow’s milk cheese from Veneto
Pecorino Toscano DOP – Traditional Tuscan sheep’s milk, drizzled with honey
Taleggio DOP – Full cream cows milk from Lombardy, served with cracker and walnut
Parmigiano Reggiano DOP – The king of cheeses, often imitated. We are sampling the real thing, from Emilia-Romagna
Gorgonzola DOP – Italian blue cheese from the regions Piedmont and Lombardy, served with cracker and pear
Buffalo mozzarella on skewers with tomatoes
Spaghettata cacio e pepe
Cannoli with ricotta