I joined a course in Tuscany and Emilia Romagna run by Sapori & Saperi, to explore and challenge my relationship with the materials of cheese. Erica Jarman runs unique non-touristy courses aimed at cheese makers who want to learn the skills and theory of cheese making. I’m not their usual type of participant, but Eric really understood why I was there, to get hands on experience with this extraordinary living matter.
A six day course packed full of visits to small artisan cheese producers in the Tuscan mountains and on the rambling hills of Emilia Romagna.
There were eight of us on the course, and between cheese focused visits and classes we were invited to eat at the homes of the cheese producers, sampling not only their cheese but their cured meats, homemade pasta, and many other home grown/made products.