Cheese making course from spun pasta

About the activity

Pasta filada is a type of cheese commonly consumed in our society, but rarely produced by cheese factories. These are cheeses such as Mozarella, Burrata, Provolone, Cacciocavallo, among others.
In this course, the basics will be given for the production of spun pasta cheeses with microbial acidification, spun pasta cheeses with chemical acidification and also the production of "pizza-cheese" mozzarella.
The course will be divided into a theoretical part in the classroom and a practical part at the IRTA Monells pilot plant. There will be a visit to a cheese factory that makes cheeses from spun pasta.
These days are part of the "Action Plan for the Girona counties within the framework of the IRTA-Diputació de Girona 2024 agreement"

Who is it aimed at?
To professionals who focus their activity on production, R&D, quality and/or marketing within the dairy sector; as well as companies providing services, ingredients, materials and equipment for the dairy industry, technology and research center.

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Speakers

Lorenzo Picco

Lorenzo Picco graduated in Food Science and Technology from the “Università degli Studi di Torino” and graduated as a chef from the Dronero hotel school (Cuneo, Italy). During his university experience he carried out internships focused on food microbiology applied to the food sector. He has been working for 6 years at AgenForm (Cuneo, Italy), a training organization with various areas of interest including the agri-food sector, specifically in the dairy sector, meat and sausage processing, and fruit and vegetable processing. He develops his experience acquired during his studies and adds experience in the world of training, both theoretical and practical in the chemistry and microbiology laboratory, but above all directly in the cheese factories.