{"id":958,"date":"2011-02-08T13:03:49","date_gmt":"2011-02-08T18:03:49","guid":{"rendered":"http:\/\/d91.2ca.myftpupload.com\/?p=958"},"modified":"2020-01-20T09:29:13","modified_gmt":"2020-01-20T13:29:13","slug":"mcg-workshops-spring-2011-italian-cheeses","status":"publish","type":"post","link":"https:\/\/d91.2ca.myftpupload.com\/?p=958","title":{"rendered":"MCG Workshops, Spring 2011: Italian Cheeses"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-947\" title=\"Peter Dixon\" src=\"http:\/\/d91.2ca.myftpupload.com\/wp-content\/uploads\/peterdixon-213x300.jpg\" alt=\"Peter Dixon\" width=\"213\" height=\"300\" srcset=\"https:\/\/d91.2ca.myftpupload.com\/wp-content\/uploads\/peterdixon-213x300.jpg 213w, https:\/\/d91.2ca.myftpupload.com\/wp-content\/uploads\/peterdixon-728x1023.jpg 728w, https:\/\/d91.2ca.myftpupload.com\/wp-content\/uploads\/peterdixon.jpg 1285w\" sizes=\"auto, (max-width: 213px) 100vw, 213px\" \/><\/p>\n<h2><strong><span style=\"color: #ff0000;\">Workshop Hours: 9am-5pm Saturday &amp; Sunday<\/span><\/strong><\/h2>\n<p>* Abbamare \u2013 Sardinia; a semi-soft cheese made from a mixture of cows\u2019 and sheep\u2019s milk.<br \/>\n* Accasciato &#8211; A (usually mixed)Sheep and Cows milk cheese from Tuscany<br \/>\n* Acceglio \u2013 from Piedmont; a fresh cows\u2019 milk cheese made in the area of Acceglio (province of Cuneo).<br \/>\n* Acidino (or Formaggio Acidino) \u2013 Veneto; a goats\u2019 milk cheese<br \/>\n* Agr\u00ec di Valtorta \u2013 Lombardy; made with fresh cows\u2019 or goats\u2019 milk in the Alta Valle Brembana (Province of Bergamo)<br \/>\n* Ainuzzi \u2013 Sicily; a cows\u2019 milk cheese made in Cammarata and San Giovanni Gemini (Province of Agrigento).<br \/>\n* Algunder Bauernk\u00e4se Halbfett (Italian formaggio contadino semigrasso di Lagundo) \u2013 from Burggrafenamt (Italian Burgraviato), South Tyrol.<br \/>\n* Algunder Butterk\u00e4se (Italian formaggio di Lagundo) \u2013 from Burggrafenamt (Italian Burgraviato), South Tyrol.<br \/>\n* Algunder Ziegenk\u00e4se (Italian formaggio di capra di Lagundo) \u2013 South Tyrol; a goats\u2019 milk cheese from Burggrafenamt (Italian Burgraviato)<br \/>\n* Almk\u00e4se \u2013 South Tyrol<br \/>\n* Alpk\u00e4se \u2013 South Tyrol<br \/>\n* Amatriciano &#8211; Lazio around Amatrice and Leonessa<br \/>\n* Ambra di Talamello \u2013 Marche<br \/>\n* Animaletti di Provola \u2013 Calabria<br \/>\n* Aostano \u2013 Val d\u2019Aosta; cows\u2019 milk.<br \/>\n* Aostino \u2013 Val d\u2019Aosta; cows\u2019 milk.<br \/>\n* Aschbacher Magerk\u00e4se (Italian formaggio Aschbach magro) \u2013 South Tyrol, from Burggrafenamt (Italian Burgraviato),.<br \/>\n* Asiago DOP \u2013 Veneto, Trentino<br \/>\no Asiago d&#8217;allevo (see Asiago)<br \/>\no Asiago pressato (see Asiago)<br \/>\n* As\u00ecno \u2013 Friuli Venezia Giulia; a curious cheese, although not made from ass\u2019s milk<\/p>\n<p>&#8230;and that&#8217;s just the list of Italian cheeses starting with &#8220;A&#8221;!!<\/p>\n<p>Join Peter Dixon from<a href=\"http:\/\/www.dairyfoodsconsulting.com\/\"> Dairy Foods Consulting in Westminster, VT<\/a> to learn about your favorite Italian Cheeses at this two day Maine Cheese Guild sponsored workshop held in Rockport, Maine held the weekend of May 14th and 15th.<\/p>\n<p>And when we say, &#8220;your favorite Italian Cheeses&#8221; we MEAN it! The participants can help determine which types of cheeses Peter will focus on. Please add your suggestions to this article by posting a comment.<\/p>\n<p><strong>***This workshop has now been filled.*** All participants will need to submit the balance of the workshop fee upon arrival. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Workshop Hours: 9am-5pm Saturday &amp; Sunday * Abbamare \u2013 Sardinia; a semi-soft cheese made from a mixture of cows\u2019 and sheep\u2019s milk. * Accasciato &#8211; A (usually mixed)Sheep and Cows milk cheese from Tuscany * Acceglio \u2013 from Piedmont; a fresh cows\u2019 milk cheese made in the area of Acceglio (province of Cuneo). * Acidino [&hellip;]<\/p>\n","protected":false},"author":944,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,3,7],"tags":[95,97,210],"class_list":["post-958","post","type-post","status-publish","format-standard","hentry","category-events","category-guild","category-learning","tag-italian-cheese","tag-peter-dixon","tag-workshop"],"_links":{"self":[{"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=\/wp\/v2\/posts\/958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=\/wp\/v2\/users\/944"}],"replies":[{"embeddable":true,"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=958"}],"version-history":[{"count":0,"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=\/wp\/v2\/posts\/958\/revisions"}],"wp:attachment":[{"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/d91.2ca.myftpupload.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}