{"id":8871,"date":"2020-10-06T13:04:32","date_gmt":"2020-10-06T10:04:32","guid":{"rendered":"https:\/\/hagaban.co.il\/an-update-about-the-course-i-took-in-italy\/"},"modified":"2020-10-06T13:04:32","modified_gmt":"2020-10-06T10:04:32","slug":"an-update-about-the-course-i-took-in-italy","status":"publish","type":"post","link":"https:\/\/mcbp-1626-gbez.proginter.dev\/en\/an-update-about-the-course-i-took-in-italy\/","title":{"rendered":"An Update about the Course I Took in Italy"},"content":{"rendered":"

Hello dear readers!<\/p>\n

I would like to tell you briefly about the course that I took in Italy:<\/p>\n

The studies took place at the school of cheese in Piedmont region, in a small town called Murata, south of Torino.<\/p>\n

The school is in an ancient, charming building which also serves as a church, surrounded by wheat fields, the snowy Alp mountains are visible from afar -a breathtaking view that gets you directly in the right spirit.<\/p>\n

The purpose of the school is to preserve the traditional cheese-making of this area.<\/p>\n

The studies were conducted under the direction of Mr. Guido – Master in preparing cheeses and a famous cheese judge in Italy, France and Switzerland.<\/p>\n

Every day I underwent both academic and practical training in the art of Italian cheese-making.<\/p>\n

In this post I will tell about the production of mozzarella cheese, perhaps the most famous Italian cheese in the world.<\/p>\n

An interesting fact that caused the class buzzing is that most of the industrial mozzarella in Italy is made from frozen curds imported from Germany.<\/p>\n

The reason for this is the low price of imported milk.<\/p>\n

The lesson of mozzarella cheese making was given by a cheese maker named Giorgio.<\/p>\n

Giorgio owns a small farm with a small dairy barn where he produces cow’s milk mozzarella in traditional method.<\/p>\n

The Italians call this cheese pasta filata – stretched dough.<\/p>\n

This is because the curd is stretched at a temperature of 85 degrees with bare hands, it isn’t possible working with gloves because you don’t get the right feeling.<\/p>\n

I will not tire you with stories about all the process of preparation and the burns in the hands but …….<\/p>\n

Eventually, the mozzarella balls or braids are created, the cheese is transferred to cold water, then slicing an Italian tomato with a few basil leaves, tear a piece from the mozzarella ball, pour over real olive oil …<\/p>\n

You’ll taste the real taste soon in my fromagerie!<\/p>\n

Buon Appetito<\/p>\n

 <\/p>\n

To be Continued…<\/p>\n

 <\/p>\n

Yours, Hanan Hagaban<\/p>\n

 <\/p>\n

\u05df\"SAM_0114\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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