The story, production and proper serving of seven cheeses with geographical indications, paired with honey, jam and bread.
From Kars gruyère to Divle obruk tulum, from Ezine to Antakya sürk: a Saturday afternoon getting to know Anatolia's cheeses with geographical indications. Chef Barış Okyay explains the milk, method and ageing time behind each cheese, then we pair them with honey, jam, dried fruit and sourdough.
Programme
- 15:00 What is a geographical indication, and how does cheese mature?
- 15:30 Tasting seven cheeses with pairings
- 16:30 Building and storing a cheese board at home
No alcohol is served at the workshop; the cheeses come with our alcohol-free pairings (grape must, sour cherry sherbet, white tea). There are 16 places.