Stefano Sarti, Il Forteto sales director, discussing the art of making Tuscan pecorino cheeseStefano 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. OverweelFrom 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 cheeseStefano Sarti gives grocers and food writers an insider's perspective on what makes a truly great cheese

Part of the presentation - good ingredients are keyPart of the presentation - good ingredients are key

 

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