A cheese detective and dairy experts at Reaseheath College joined forces to give Italian visitors a taste of the region’s artisan cheeses.
Peter Papprill, of Pendrill Foods in Chester, was at the Nantwich college to show students what the north west has to offer.
The students, from a catering school near Milan, were visiting as guests of Liverpool Community College.
The 22-strong group, accompanied by staff from both colleges, spent time at Reaseheath because of its international reputation for delivering training in food manufacturing.
The college invested over £7 million into two food processing and manufacturing centres, and many leading cheesemakers have trained there.
As well as sampling local produce including an Italian style alpine cheese made by Anne Connolly of Larkton Hall Dairy Farm, Hampton, Cheshire and a traditional Cheshire cheese from Guy Dimelow of Chorlton House Farm, Malpas, the visitors toured the college’s food manufacturing facilities and watched cheese making in action.
Italian Consul Dr Nunzia Bertali, who accompanied the group, said: “This has been a fantastic visit.
“It has given us the opportunity to experience different cheeses, to mix with young people from a different nationality and also to see the amazing facilities which Reaseheath offers its students.”
Peter said: “Cheese is a big part of Italian upbringing. The group was very pleasantly surprised at how good our local cheese tasted.
“The north west region is a relatively undiscovered area for cheese making and I am hoping that our Italian visitors will spread the word when they return to their own country.”
PIC: Peter Papprill offers student Erika Carraglia and Italian Consul Dr Nunzia Bertali a taste of a regional cheese
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