23 September

Raw-Milk Norwegian Cheeses, Cider, and Kveik Beer


Norway’s gastronomic traditions are often overlooked, but unjustly so.

Norwegian cuisine is so much more than smoked salmon and herrings, and the country is in fact home to many typical and unique products, including some excellent cheeses. In this Taste Workshop, we’ll be presenting some raw-milk cheeses from the Scandinavian country, including artisanal geitost from the Sognefjord, a goat’s cheese, and cow’s milk pultost from Hedmark and Oppland counties, both Slow Food Presidia, and some intensely flavored blue cheeses. They will be paired with beer made from the kveik yeast, nurtured by local farmers over generations and impossible to find outside Norway, and apple cider produced along the Hardanger and Sogne fjords, whose origins date back to the 13th century.

Eataly Torino Lingotto is at Via Nizza 224, near Lingotto Fiere.

23 September

15:00 - 16:30

Sala Punt e Mes
Total of seats
Seats available:
35 €
Price for members
30 €