Jan K. Overweel hosts Tuscan cheese making seminar
Stefano Sarti, Il Forteto sales director, discussing the art of making Tuscan pecorino cheese
Grocery retailers and food writers attended a pecorino cheese (made from sheep's milk) making presentation to learn the differences between pecorino cheese from Tuscany versus pecorino from other regions of Italy.
The event was hosted by Jan K. Overweel at the George Brown College Centre for Hospitality and Culinary Arts.
From left: Gurth Pretty, independent cheese expert, Andy Shay, Jan K. Overweel, Stefano Sarti, Il Forteto, Andrea Righini, Pecorino Toscano, Ingrid Rathgeb-Rodriguez, Emma Pelliccione and Mary-Grace Freda, Jan. K. Overweel
Stefano Sarti gives grocers and food writers an insider's perspective on what makes a truly great cheese
Part of the presentation - good ingredients are key