CurdNerds

The University of Gastronomic Sciences, a project of Slow Food Italy, is taking their first-year students on a trip to the Appenine mountains on the Tuscany/Romagna border. They will learn about the Romagnola cow, one of the oldest breeds, which has gone from a population of about 500,000 in the 1950s to about 15,000 presently. They will also learn about Raviggiolo cheese, which is a creamy, seasonal, raw milk cheese produced in that area. Read all about the trip here.