COUNTER CULTURE CHEESE DALLAS 2018

Join Fiero for a pizza party from 5-7 PM on October 21st at the Counter Culture Cheese Dallas Seminar! Fiero Sales Executive Alex Gent will be on site with a rotating oven. Angelo Competiello of A&S Foods, as well as Roberto Caporuscio, of Kesté, will also be baking from the oven with different cheeses. See below for the complete event schedule.

Angelo Competiello will be baking pizza from the rotating oven

Photograph by Fiero

tentative schedule:

sunday

9 – 12  Science of Cheese & Fermentation, Spring Brook Farm, Point Reyes Farmstead Cheese Company, LaClare Family Creamery, Dairy Farmer’s of Wisconsin, Le Gruyère AOP

12 – 1  Spanish Olive Oil & lunch with Philosophy Foods

1 – 5  Asiago PDO, Pecorino Romano PDO, Forever Cheese & Mitica, Parmigiano Reggiano, Central Formaggi

5 – 7 Pizza Party sponsored by Central Formaggi — Roberto Caporuscio and Angelo Competiello, official Associazione Verace Pizza Napoletana pizzaioli, will be tossing up pizzas on one of Fiero Forni’s Pavesi Rotating Brick Ovens. We’ll experiment with cheeses from all of our presenters, imbibe in Negronis & beer, taste, and feast. Join us for questions, discussions, & networking.

monday

9 – 12 Vermont Creamery, Grafton Villiage Cheese, Columbia Cheese, Comté AOP

12 – 1 Lunch featuring Comté AOP dishes

1 – 4 Intro to Cured Meats, La Quercia, Prosciutto di Parma, Speck, Iberico, Creminelli

4 – 5 Traditional Cider & WI Cheese pairing class — Taste through different styles of traditional world ciders and learn how to pair them with Wisconsin cheeses. Begonia Medio from Trabanco Sidra in Asturias will show us how to “catch” Sidra Natural the Asturian way and become a true escanciador.
Imbibe, taste, absorb, and learn.