The claim of raw milk cheeses has been spreading throughout Europe for some time. From France we see more and more cheeses arriving with “au lait crou” highlighted on the label, but many operators underline the technological criticalities in production. During the round table the various operators will discuss the various aspects of a highly topical issue.
Giampaolo Gaiarin, dairy technician, teacher at the E.MACH Institute of San Michele all’Adige and Antonio Cava technologist and graduate of the Pandino Dairy School, for the experience in the transformation in industrial dairies with pasteurized and / or thermized milk
Some producers of raw and non-raw milk cheeses will also participate
Moderator: Daniele Bassi President of Asso Casearia Pandino