You will get to know the great scents, aromas, tastes and much more
Marvel at the sensory and olfactory analysis
Enjoy many different cheeses with small extras
Ready for a gourmet cheese tasting in the suggestive Veronese region? Enjoy the creamy taste of cheese!
You will hear the philosophy of the production, learn about the traditions and the excellent cheeses that carry the DOP brand.
For the tasting, not only the sense of taste, but also the other four senses will be used to fully enjoy the physical characteristics, aromas and sensations that the cheese gives us.
The analysis of the cheese begins with looking at the piece that we will try, then touching and smelling. Very important, because from this step on we understand whether the cheese could be to our taste, thanks to its aroma that develops after tasting the piece. Finally, it ends with the taste you enjoy.
The experience ends with the tasting of the cheeses presented, accompanied by the precious Valpolicella red wine, with various combinations of honey and seasonal fruit.
The cheese platter is perhaps the greatest expression of the art of milking. On the wooden disc you will discover a series of cheeses and get to know the scents and aromas. This will delight your palate.
A work of art composed of carefully selected ingredients: fruit, vegetables, jam, honey and bread. A real composition full of flavour.
The sensory analysis of the cheese is similar to many other foods: it assesses its visual, tactile, olfactory and taste-olfactory characteristics, as well as the examination of the structure in the mouth.
The odours that a food can offer us are varied and in fact odour analysis is the most complex of sensory analyses. The most difficult thing is to identify it, to give it a name, then to make a direct comparison and to perceive a specific odour.
The main families of odours related to cheese: - Latex odors (fresh milk, sour milk, boiled milk, yogurt, butter, cream, etc.); - vegetable odors (grass, moss, hay, etc.) - spicy smells (pepper, nutmeg, saffron, cloves, etc.); - flowery smells; - smells like roasted (chocolate, caramel, vanilla, burnt, smoked, etc.); - Animal smells (stable, leather, animal hair, etc.)
As taste we can only recognize sweet, salty, spicy, sour, bitter and astringent. The aromas or olfactory sensations will be similar to those perceived by the sense of smell, but changed and made more complex. The persistence of taste and olfactory is the duration of the taste, which can vary from a few seconds to more than 30 seconds. Finally, the consistency in the mouth can be assessed, which can be hard, elastic, deformable, fine, granular, rubbery, etc.
• Tasting of 5 cheeses
• Tasting of 3 combinations of fruit, preserves, honey, mustards and jams
• Valpolicella red wine
• natural and sparkling water
• Tips (Optional)
Via Leoncino, 31, 37121, Verona "La Botteghetta"
Please bring your booking confirmation.
This deal can be cancelled for free up to one day before the date of the activity.
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